2 tbsp PB2
1/2 tsp coconut oil
1/2 c cucumbers
2 c romaine
1. Heat pan with coconut oil, add shrimp, cilantro, and sautee.
2. Make sauce by adding 2 tbsp of PB2, squirt of siracha and 2 tbsp of water
3. Pour mixture onto shrimp
4. Toss shrimp in romaine, cucumber, tomato and sliced almonds