Heat a charcoal grill or grill pan over high heat. Season the
Large Shrimp (8 oz)
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
. Fry, stirring occasionally, until browned and crispy. Season with salt.
Meanwhile, in a large mixing bowl, toss the
Collard Greens (1 bunch)
Lime Juice (2 Tbsp)
Fish Sauce (2 Tbsp)
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!