Coconut Shrimp Salad with Almond Butter Dressing (Edit recipe)

For the Shrimp

• 1 lb Tail-on Shrimp, large
• 2 Eggs, beaten
• 1 cup shredded Coconut
• 2 tsp Garlic Powder
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 1/2 tsp Onion Powder
• 1 1/2 tsp Paprika

For the Salad

• 5 cups Kale, chopped
• 1/2 cup Red Cabbage, chopped
• 1/2 cup Carrots, shredded
• 1 Cucumber, English, medium, chopped
• 1 Avocado, sliced
•  Almonds, roasted, or your favorite roasted nuts for topping (optional)
•  Cilantro, for topping

For the Dressing

• 1/4 cup Original Almond Butter
• 1/4 cup Coconut Milk, full fat
• 1/4 cup Rice Vinegar
• 1 Tbsp Sesame Oil
• 1/4 cup Coconut Aminos
• 1 Tbsp Lime Juice
• 1 Tbsp Orange Juice, fresh squeezed
• 2 Medjool Dates
• 1/2 tsp Red Pepper Flakes, (depending on spice preference, can add more to taste)
• 1/4 tsp Sea Salt, (can add more to taste)