1packagePaleo pure coconut wrapsor use large Romaine lettuce leaves
Instructions
Place shrimp in a large bowl. In a small bowl, whisk together next 7 ingredients (coconut milk through garlic); blend well then pour mixture over the shrimp. Cover bowl and marinate overnight in the refrigerator or at room temperature for 1 hour.
Preheat grill to MEDIUM-HIGH. Brush grill grate with 2 tablespoons of coconut oil; grill cabbage fourths for 2 to 3 minutes per side or until grill marks appear; remove from grill and set aside on a cutting board to cool.
Melt remaining 1 tablespoon of coconut oil in a large skillet over medium heat. Add shrimp; cook for 10 minutes or until pink and opaque.
Shred grilled cabbage and place it in a large bowl. Add next 4 ingredients (cilantro through extra virgin olive oil); salt and pepper to taste then toss well.
Assemble tacos by placing hot shrimp on the coconut wraps (or Romaine lettuce leaves); top with grilled coleslaw and roll up. Serve immediately.