Combine the Sriracha, olive oil, Worcestershire sauce, garlic, chopped cilantro, and sugar in a 1-gallon plastic bag. Season aggressively with salt and pepper. Add the shrimp and mix together in the bag. Marinate in the fridge for 2 to 4 hours. Or longer.

Heat a grill to medium-high. Skewer the shrimp (4 to 6 shrimp per skewer) and grill until pink and delicious, 2 to 3 minutes per side.

Remove the shrimp from the grill, sprinkle with minced cilantro and enjoy.