In a large skillet over medium heat, heat the coconut oil. To the skillet, add the next 5 ingredients (shrimp through shallots) and cook for 10 minutes, until shrimp is pink and cooked through and vegetables are tender.
To the shrimp mixture, add the next 4 ingredients (cumin through tomato paste) and mix well. Cook for 5 minutes, until heated through.
Scoop shrimp mixture into romaine lettuce leaves. Top with cilantro and avocado and serve with a lime wedge.
Notes
SERVING SUGGESTION: Sliced cucumbers.GLUTEN FREE: Make sure diced tomatoes and tomato paste are gluten free.NUTRITION: 309 Calories; 15g Fat; 27g Protein; 20g Carbohydrate; 3g Dietary Fiber; 173mg Cholesterol; 237mg Sodium. Exchanges: 0 Grain (Starch); 3 Lean Meat; 2 ½ Vegetable; 0 Fruit; 2 ½ Fat.