Take a two dozen good sized gulf shrimp and make sure they are shelled and deveined.
For the marinade, in a cuisinart, throw in a bunch of cilantro, one and a half teaspoons of pickled sushi ginger, 25 cashews,a tablespoon of olive oil, one and a half teaspoons of sambal, or your favorite chillie purée ,one tablespoon of brown sugar, a pinch of kosher salt, ground black pepper and the juice of two small limes. Blend in the cuisinart till you have a nice green paste.
Rub the marinade mix all over the shrimp and let steep in the fridge for at least an hour.
Cook the shrimp on the grill for about 2 to 3 minutes on each side and serve.