In a large bowl, toss the first 5 ingredients (shrimp through lime juice).
On large skewers, thread shrimp and onion. Reduce grill to medium-high heat. Place skewers on grill and cook for 5 minutes on each side, until shrimp is pink and cooked through.
In the lettuce wraps, layer the shrimp and onion, avocado and cilantro. Drizzle coconut aminos over the lettuce wraps and serve.
Notes
SERVING SUGGESTION: Garlicky Stir-Fried Baby Spinach (Heat 1 tablespoon olive oil in a large skillet over medium heat; add 1 clove pressed garlic and cook for 1 minute. Gradually add 1 (10-oz) package baby spinach; cook, turning with tongs, until slightly wilted; drizzle with a little balsamic vinegar and sprinkle with salt and pepper to taste.)NUTRITION: 244 Calories; 13g Fat (47.9% calories from fat); 24g Protein; 8g Carbohydrate; 2g Dietary Fiber; 173mg Cholesterol; 181mg Sodium. Exchanges: 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat.