PINEAPPLE QUICK SLAW

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1 10-ounce bag coleslaw mix or shredded cabbage

1 cup small-diced fresh pineapple

1 tablespoon tamari

½ cup chopped fresh cilantro

Juice of 1 lime

2 tablespoons apple cider vinegar

1 tablespoon toasted sesame oil

1 tablespoon pure maple syrup

½ teaspoon kosher salt

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SHRIMP

½ cup coconut aminos or soy sauce

¼ cup fresh or canned pineapple juice

2 tablespoons olive oil

1 teaspoon chili powder

1 teaspoon garlic powder

1 teaspoon ground ginger

1 teaspoon smoked paprika

½ teaspoon kosher salt

1 pound fresh or thawed frozen medium shrimp, peeled and deveined, tails off

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ASSEMBLY

1 head of Bibb or butter lettuce, broken down into leaves

Chopped fresh cilantro

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1. Make the pineapple slaw by tossing together the coleslaw mix, pineapple, cilantro, coconut aminos, lime juice, vinegar, sesame oil, maple syrup, and salt in a large bowl. Let it chill while making the shrimp.

2. In a medium bowl, mix together the coconut aminos, pineapple juice, oil, chili powder, garlic powder, ground ginger, smoked paprika, and salt. Add the shrimp and stir until evenly coated.

3. Refrigerate for at least 15 minutes to allow the shrimp to marinate.

4. Heat a large dry skillet over medium heat. Working in batches to avoid overcrowding, carefully arrange the shrimp in a single layer, shaking off any excess marinade. Cook until lightly pink and browned around the edges, 2 to 3 minutes.

5. Using tongs, flip and cook until pink and opaque throughout, 2 to 3 minutes more. Transfer to a large plate or sheet pan and repeat with the remaining shrimp.

6. To assemble: Place 4 lettuce cups on each of four plates. Divide the pineapple slaw among the lettuce cups and top each with 4 or 5 shrimp. Sprinkle with chopped cilantro.

7. Refrigerate the leftovers in a sealed container for up to 4 days. It prepping ahead of time, store the shrimp, slaw, and lettuce cups separately until ready to serve.