Whisk chili sauce, honey, sriracha, lime juice, garlic, and cayenne in a medium bowl until combined; set aside.

Pat shrimp completely dry with paper towels for proper searing.

Heat oil in a large skillet over medium-high until shimmering.

Add shrimp in single layer; cook 2-3 minutes per side until pink and just cooked through.

Pour sauce over shrimp; toss to coat evenly. Cook another 1-2 minutes until sauce is heated through and slightly thickened.

Arrange lettuce on platter; top with shrimp.

Garnish with cilantro; serve immediately with lime wedges alongside.