Whisk together all ingredients for the sauce and set aside. Add more water to thin, if needed.
Heat oven to 350 F and line a baking sheet with parchment paper. Spray tortillas with a little bit of coconut oil and sprinkle with salt. Place on the baking sheet and bake for 8 minutes, or until golden.
Place coconut oil in a large saute pan over medium heat. Add garlic and saute for 2 minutes. Pat shrimp dry and sprinkle with salt, then place in the pan and cook for 3-4 minutes per side, or until golden brown. Set shrimp aside and add the kale to the pan, Saute for 4-5 minutes, or until wilted. Remove and set aside.
Top tortillas with kale, shrimp, and a drizzle of the almond butter sauce.