For the caramel sauce:

• 2 cups coconut water
• ⅓ cup dark brown sugar
• 2 tablespoons fish sauce
• 2 tablespoon soy sauce
• 1 teaspoon chili garlic sauce or sambal oelek

For the rub/ spice mixture:

• 1 teaspoon garlic salt
• 1 teaspoon onion powder
• 1 teaspoon sweet paprika
• 1 teaspoon sugar

For the shrimp:

• 2 tablespoons coconut oil
• 1 tablespoon butter
• 6 medium cloves garlic finely minced
• 1 tablespoon fresh ginger
• 1 ½ pounds large shrimp peeled and deveined

For the pineapple salsa:

• 2 tablespoons fresh lime juice more to taste
• 1 teaspoon honey
• 1 ¾ cups diced fresh pineapple
• 2 mini cucumber ¼-inch dice (about 1 ¼ cups)
• ½ medium red onion finely diced
• 2 medium jalapeños seeds and ribs removed, finely diced
• 2 tablespoons chopped fresh basil leaves

For serving:

• fresh basil leaves
• Lime wedges
• jasmine or basmati rice
• roasted, salted cashews or peanuts optional