Thread shrimp tightly on 4 12-inch metal skewers, alternating direction of heads and tails. Pat dry, brush with 1 tablespoon oil, and sprinkle with pepper.

Prepare a grill for direct-heat grilling.

Grill shrimp (covered if using gas) until lightly charred and opaque throughout, about 4 minutes, flipping halfway through grilling. Slide shrimp off skewers onto a serving platter and brush with chili crisp.

Whisk remaining oil, vinegar, and salt together in a large bowl. Add the cabbage, green onions, and cilantro; toss to coat. Season to taste with salt and pepper. Sprinkle with peanuts and serve with shrimp, passing extra chili crisp at the table.

Makes 4 servings.