DO-AHEAD TIP: If using bamboo skewers, presoak them in water for 30 minutes, to prevent burning on the grill.
Preheat grill to MEDIUM.
In a large bowl, toss together first 6 ingredients (shrimp through coconut aminos).
Alternately thread shrimp and onion wedges onto skewers then place on the grill and cook for 10 minutes per side or until shrimp are pink and onion wedges are tender.
Serve skewers on a bed of salad greens and drizzle lemon juice on top.
Notes
SERVING SUGGESTION: Serve grilled or steamed asparagus on the side.NUTRITION: 218 Calories; 5g Fat (22.5% calories from fat); 29g Protein; 12g Carbohydrate; 6g Dietary Fiber; 173mg Cholesterol; 440mg Sodium. Exchanges: 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat.