Start by tossing the shrimp in a mixing bowl with minced garlic, finely chopped red chili, allspice, paprika, coriander, onion powder, salt, lime juice, and a drizzle of olive oil. Let the shrimp marinate for about 10 minutes.

Heat a large skillet over medium-high heat and add a splash of olive oil. Once shimmering, add the marinated shrimp and sauté for 2-3 minutes on each side until golden brown and opaque. Set aside.

In a small bowl, whisk together the remaining red chili, additional olive oil, lime juice, honey, and a pinch of salt until well combined.

In a large mixing bowl, combine the chopped cos lettuce, sliced red onion, juicy mango, and refreshing cucumber. Add the freshly chopped cilantro and mint. Pour the dressing over and gently toss.

Arrange the grilled shrimp on top of the salad and serve immediately.