In a large bowl, mix the first 5 ingredients (garlic through coconut aminos). To the bowl, add the shrimp, squash and zucchini and toss.
Heat grill to medium high heat. Thread the shrimp and vegetables onto skewers and place on the grill.
Cook for 10 minutes on each side, until shrimp are opaque and vegetables are tender.
In a large bowl, place the kale, and onion. In a small bowl, mix the orange juice, vinegar, olive oil and sea salt and freshly ground black pepper to taste. Pour dressing over kale salad and serve with the kabobs.