Throughly rinse produce and pat dry. Peel the leaves off lettuce from the head individually, keeping them whole. Thinly slice radish into thin, round pieces. Slice green onions at an angle (on the bias.) Halve lime. Stem cliantro. Drain water chestnuts. Rinse shrimp and pat dry. Soak the skewers in water for 5 minutes to prevent burning.

Place shrimp and Hoisin in a mixing bowl. Mix together until shrimp are coated.

Let shrimp marinate for 15 minutes in the refrigerator. Thread skewers through the shrimp.

In a mixing bowl, combine the slaw mix, ½ the green onion, ½ the sesame seeds, ½ the cilantro, juice of ½ the lime, and the sweet chili sauce. Mix well to incorporate. Season with a pinch of salt and pepper.

Heat a grill or grill pan over medium heat. Season the shrimp with a pinch of salt and pepper. Spray grill with cooking spray to prevent sticking. Cook on each side for 3-4 minutes, brushing occasionally with remaining marinade. Shrimp are done when bright pink and firm to the touch. Grill lime with flesh facing down, about 2 minutes. When shrimp are done, remove from skewers.

Place a few pieces of lettuce on a plate. Top the lettuce with slaw. Top slaw with grilled shrimp. Garnish with water chestnuts, radish, remaining green onion, remaining juice of the grilled lime, remaining cilantro to taste, and remaining sesame seeds.