For the Salad
1 pound wild shrimp, tails removed, peeled and deveined
1 teaspoon extra-virgin olive oil
Sea salt and pepper
1 cup mung bean sprouts
1 cup carrots, julienned
1 cup red cabbage, shredded
1 cup cucumber, julienned
4 cups arugula
4 cups mixed baby greens
1/4 cup fresh chopped basil
1/4 cup fresh chopped cilantro
1/2 cup dressing
1/2 cup spicy almonds

For the Spicy Almonds
1/2 cup whole natural almonds
1 1/2 tablespoon extra-virgin olive oil
1 teaspoons coconut aminos
3/4 teaspoon maple syrup
1/4 teaspoon cumin
1/4 teaspoon garlic powder
1/4 teaspoon coarse sea salt
1/8 teaspoon cayenne
1/8 teaspoon paprika

For the Dressing
2 tablespoons unsalted natural almond butter
1 tablespoon maple syrup
1 clove garlic, crushed
1 tablespoon cilantro, chopped
1 tablespoon lime juice
2 teaspoons rice vinegar
1 teaspoon sesame oil
1/2 teaspoon ground ginger
1/2 teaspoon cayenne pepper
1/4 teaspoon sea salt
1/3 cup extra-virgin olive oil
1 tablespoon water