This meal is super simple!
In a large saute pan drizzle about 3 teaspoons of avocado oil and 1 teaspoon of sesame oil. Turn heat to medium/medium high and add 2 cups of cauliflower, 1 1/2 cups of broccoli, 1 package of cremini mushrooms sliced, 3 large minced cloves of garlic, 1 inch piece of peeled and grated ginger, a pinch of sea salt, and about 2 Tablespoons of coconut aminos. Saute until aldente.
While the veggies are cooking, rinse the shrimp and remove the shells. Slide them onto skewers. In a small bowl, combine 2 teaspoons of coconut aminos, 1/2 teaspoon of sesame oil, 1/2 teaspoon of avocado oil, 1 Tablespoon of your favorite BBQ sauce, 1/4-1/2 teaspoon of sriracha depending on how spicy you want it, 1/2 teaspoon of garlic powder, 1/2 teaspoon of dried cilantro, and 1/8 teaspoon of dried ginger. Whisk to combine and brush onto both sides of shrimp.
Preheat a grill on high.
Grill the shrimp quickly, only a couple of minutes on each side.
Plate the veggies, add the shrimp, and enjoy!