Heat grill to high. In a large bowl, toss cabbage with canola oil, lime juice, and sesame seeds. Season with salt and pepper.
Thread shrimp on 8 skewers. Place in a shallow dish; toss with 1/4 cup Asian Cilantro Sauce. Season with salt and pepper. Grill until opaque, 2 to 4 minutes per side.
Serve the shrimp skewers with sesame cabbage, remaining 1/4 cup cilantro sauce, and lime wedges.
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