In a large bowl, toss the first 6 ingredients (shrimp through coconut aminos).
On individual skewers, alternately thread each ingredient.
Place skewers on the grill and cook for 10 minutes on each side, until shrimp is pink and the onion is tender.
Serve skewers on a bed of lettuce and drizzle lemon juice on top. Serve warm.
Notes
SERVING SUGGESTION: Cauli-rice (process cauliflower in a blender or food processor until it resembles grains of rice; steam “rice” till tender; drain; salt and pepper to taste then fluff with a fork).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.