Chinese 5-Spice Shrimp with Mango-Carrot Slaw

Ingredients

• 3 tablespoons plus 1 teaspoon rice wine vinegar
• 1 teaspoon coconut aminos or tamari
• 2 teaspoons Grade B pure maple syrup
• 1 teaspoon grated fresh ginger
• 1 large clove garlic, grated or minced
• ½ teaspoon Chinese 5-spice powder
• ¼ teaspoon sea salt
• ⅓ cup avocado oil or extra-virgin olive oil
• 1 teaspoon toasted sesame oil
• 2 mangoes (cut into chunks)
• 6 radishes (thinly sliced)
• 3 carrots (grated or peeled into ribbons)
• ½ small red cabbage (finely shredded)
• ¼ cup chopped fresh cilantro or Thai basil
• 2 tablespoons olive oil
• 1 clove garlic (minced)
• 2 teaspoons sesame seeds
• ¼ teaspoon salt
• ¼ teaspoon pepper
• ½ to ¾-pound large shrimp, peeled, deveined, tails left on
• 4 green onions, for garnish (thinly sliced)
• Pumpkin seeds, for garnish