• 1 lb peeled shrimp
• 3 T coconut oil
• Purple cabbage
• Celery
• Green onion
• Cayenne pepper
• Sea Salt
• Rice vinegar (unsweetened)
• Sesame or Pumpkin Seed (optional)

Sauté peeled shrimp in coconut oil until slightly tanned and crispy looking. While this is happening, slice cabbage, celery and onion and place in a bowl. Add shrimp and mix. Add vinegar, pepper and salt to taste. Garnish with seeds.