Preparation

• Halve or quarter the tomatoes, thinly slice the red onion into half-moons, and slice the avocado into ½-inch thick wedges. Mince the garlic cloves. Measure out all remaining ingredients so everything is ready when you start cooking.
• In a small bowl, combine the mayo, sriracha, coconut aminos, and garlic powder and stir until smooth and fully incorporated. Set aside while you cook the shrimp.
• Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the shrimp in a single layer and cook for 2-3 minutes until the bottoms are pink and seared. Flip and cook for another 2-3 minutes until the shrimp are opaque throughout. Immediately remove from heat.
• While the shrimp are still hot, add the bang bang sauce from Step 2 to the skillet and toss until the shrimp are evenly coated. In a separate small saucepan, combine the red pepper jalapeno sauce, minced garlic, tomato paste, coconut aminos, fish sauce, apple cider vinegar, mayo, sriracha, and honey. Heat over medium heat for about 4 minutes, stirring occasionally, until warmed through and slightly thickened.
• Place the arugula and spinach mix in a large serving bowl or on individual plates. Arrange the tomatoes, red onion, and avocado over the greens. Top with the bang bang shrimp and scatter the slivered almonds over everything. Sprinkle the lime zest and red pepper flakes across the top. Drizzle the warm dressing over the salad just before serving.