Whisk together all ingredients, except shrimp, in a large bowl.
Place cooked shrimp in a large resealable bag and pour in marinade mixture. Seal and chill for 8-24 hours, turning bag occasionally.
Serve on a platter over lettuce (I used arugula) and serve with toothpicks. You can also serve in single serve glasses with fresh avocado. Garnish with cilantro. Refrigerate any leftovers for up to 3 days.