Ingredients:

1 pound (16-20 count) extra large raw shrimp, peeled deveined, tail-on or off

2 tablespoons minced garlic

2 tablespoons unsalted butter 

2 tablespoons agave syrup

2 tablespoons lime juice, additional lime for final plate

1 tablespoons minced ginger 

1-2 teaspoons sriracha style hot sauce, to taste 

3/4 teaspoon smoked paprika 

2 tablespoons avocado oil, divided

1 sweet red pepper, cut in half

1 head of savoy cabbage, cut in 3-4 (1 1/2-inch) thick steak 

2 green onions, chopped

1/2 cup chopped cilantro 

1/4 cup minced mint leaves

1/2 cup chopped dried cherries or 1 cup fresh cherries when in season

1/2 cup chopped cashews

Cowboy Cherry , Apple or  Pecan Wood Chips

PREPARATION: 

• Remove shrimp from freezer 30 minutes before cooking. Rinse under water then pat dry. 
• Thread your shrimp on a skewer for easy grilling. You can use a wooden skewer or metal skewer, both options work well.
• Light your grill according to the instructions.
• Fill a small smoker box with wood chips and place on a gas grill or in a foil pouch directly over the main source of heat. If using a charcoal grill, toss 2 handfuls of wood chips directly on coals. Set grill for direct heat, 400-425°F., close lid, and wait for about 5-10 minutes until the chips begin to smoke.
• Meanwhile, whisk garlic, butter, agave, lime juice, garlic, sriracha, smoked paprika and 1 tablespoon avocado oil, in a grill safe saucepan. Cook the sauce on grill, lid down, until it has darkened and thickened, about 5 minutes. Note: the red pepper and cabbage steaks can be grilled while heating the sauce. 
• Brush red bell pepper halves and cabbage steaks with avocado oil, and season with salt and pepper or desired spice blend. Place cabbage steaks and red pepper halves, skin side down, on grill, lid down, about 3 minutes. Char red peppers on one side only, about 10 minutes, and remove; cut into strips. Char cabbage on both sides, remove and place into serving bowl or platter. Note: The sauce, red bell pepper, and cabbage will not all be done cooking at the same time, remove as needed. Set aside. 
• Grill the shrimp skewers over direct heat for 2 minutes on each side. Brush with sauce and grill 1 minutes on each side. Remove grilled shrimp from skewers directly into sauce, and toss. Serve immediately over charred cabbage with a squeeze of lime juice. 
• Sprinkle cashews over shrimp salad. Garnish with cilantro, mint, and lime slices.