Heat a charcoal grill or grill pan over high heat. Season the Large Shrimp (0.5 pound) with Sea Salt (to taste). Once the grill is very hot, cook the shrimp until pink and charred on both sides, about 1 minute per side. Remove to a plate.
In a medium skillet, heat the melted Coconut Oil (1/4 cup) until slightly smoking. Carefully add the Shallot (2). Fry, stirring occasionally, until browned and crispy. Season with salt.
Meanwhile, in a large mixing bowl, toss the Collard Greens (1 bunch) with the Lime Juice (2 tablespoon), Fish Sauce (2 tablespoon), and Fresh Mint Leaves (1/2 cup) until very well coated. Add the crispy coconut shallots and their oil and gently toss once more.
Divide the greens between four plates, top with the shrimp and garnish with the Almonds (1/4 cup). Serve immediately and enjoy!