In a large bowl, whisk together first 6 ingredients (garlic through coconut aminos). Add shrimp and mushrooms; toss then set aside.
Meanwhile, preheat grill to HIGH. Alternately thread shrimp and mushrooms onto skewers; place them on preheated grill then reduce heat to MEDIUM-HIGH and cook for 10 minutes per side or until shrimp are opaque and mushrooms are tender.
In a large bowl, place kale, onion and pecans. In a small bowl, whisk together orange juice, vinegar, olive oil, salt and pepper; pour mixture over kale salad and serve with the kabobs.