In a bowl, add the shrimp, Szechwan seasoning, salt and pepper and toss to coat. Spray the shrimp with the cooking spray and place on the grill. Cook for 2-3 minutes per side or until the shrimp are completely cooked through. Remove from the grill, remove and discard the tail shell and chop each piece. Set aside.
In a small bowl, add the chili sauce and chili oil and mix to combine.
To assemble, place a lettuce cup on a flat surface. Add some of the shrimp, Kim Chee, cucumbers and tomato. Add some of the chili sauce mixture and a squeeze of lime juice. Garnish with the cilantro.
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