Drizzle the shrimp with olive oil and season with salt and pepper.
Place the shrimp on skewers and grill on medium-high heat for 2-3 mins on each side or until pink and opaque.
In a bowl combine 1/4 cup mayonnaise, 1/4 cup Greek yogurt, 2 tbsp sweet chili sauce, 1 tsp sriracha, and 2 bunches of chopped green onion.
Once the shrimp are done, pull them off the skewers and place them into the bang bang shrimp sauce. Toss to combine. Serve over chopped iceberg lettuce.