Peel 2 pounds jumbo shrimp, leaving the tails on. Using a sharp paring knife, make a shallow cut down the backside of each shrimp, pulling out its dark vein with the knife or paper towel. Run the knife along the same cut, deeper, but just shy of cutting all the way through, so as to open each shrimp like a book. The shrimp should nearly lie flat when the cut side is opened up, cut-side down on your work surface. Add shrimp to a bowl.

Combine ⅔ cup olive oil, 3 tablespoons honey, 2 tablespoons fish sauce, and 1 ½ teaspoons salt in a bowl. Finely grate in 3 cloves garlic and the zest of 2 limes and whisk until emulsified. Drizzle just enough marinade (about half) over the shrimp to coat thoroughly, being sure the marinade reaches the inside of each 'book'. (Shrimp can be marinated up to one day in advance.) Be sure to save enough marinade for the next step, which will become the dressing for the cucumbers. To the remaining marinade, add the juice of 3 limes and one (5.4-ounce) can coconut cream and season to taste with salt.

Using a rolling pin or wine bottle, smack 1 ½ pounds Persian cucumbers on a work surface, banging a few times on each cuke until split and smashed. Using a chef’s knife, cut the cucumbers into large but bite-sized chunks. Salt the cucumbers very generously (with more than you think!), add to the bowl with the dressing, and toss to combine. Transfer to the refrigerator until very chilled, stirring every so often to distribute the dressing and seasoning to taste with salt throughout. Just before serving, add enough hot sauce to taste.

Add ⅓ packed cup sweetened shredded coconut to a small skillet and place over medium heat. Toast, stirring frequently, until golden brown all over, about 4-5 minutes. Remove from heat and season with salt.

Heat a grill to high. Clean and oil the grill grates. Add shrimp, cut sides down so that the tail sticks up, and grill until just opaque, about 2 minutes. Flip to kiss the sides of each shrimp for about 30 seconds, until firm and just barely past translucence, and immediately remove from the grill. Squeeze with juice from the remaining lime and top with the toasted coconut. Spoon the cucumbers and their dressing into chilled shallow bowls. Top with the shrimp. Serve.