Peel and devein shrimp, leaving the tail on. Add shrimp to a bowl with minced garlic, Primal Palate Seafood Seasoning, 2 tablespoons coconut aminos and juice of 1 lime. Stir to combine, cover and refrigerate for 30 minutes up to an hour.

Meanwhile, make Crunchy Peanut Sauce by combining 3 tablespoons coconut aminos, 2 tablespoons rice vinegar, 1 tablespoon sesame oil and ½ teaspoon ground ginger. Whisk to combine. Add water, 1 tablespoon at a time, until desired consistency is reached.

Once marinated, add 2 shrimp to a small skewer and repeat until all shrimp is ready. Heat a grill to 425 degrees F. Grill shrimp for 4 to 5 minutes, flipping halfway through.

To serve, add a heaping spoon of Crunchy Peanut Sauce to the bottom of a shot glass. Add a shrimp skewer and garnish with a cilantro leaf (optional).

Optional serving suggestion: Add a spoon of coleslaw into each glass with the peanut sauce for an extra bit of crunch.