INGREDIENTS
16 larges
shrimp
8 larges
collard leaves
1 cup
carrot
1 cup
cucumber
1 cup
red cabbage
1
red bell pepper
1 bunch
mint leaves
1 bunch
basil
1 bunch
cilantro
1 cup
coconut
1/4 cup
almond butter
1/4 cup
full-fat coconut milk
3 tbsps
coconut aminos
1 tbsp
fish sauce
1 tbsp
lime juice
1/2 tsp
sesame oil
1
garlic clove
1/2 tsp
ground ginger
1/4 tsp
cayenne
1/8 tsp
sea salt