Add the 2 pounds of shrimp with 1/4 cup of coconut animos into a bowl.

Misx in the bay leaves, 1 T of the Worcestershire sauce, and 1/8 cup of the lemon juice. Toss to coat the shrimp. Let the shrimp marinate in the fridge for at least 30 minutes.

Add 1 T of the sesame oil to a large skillet on medium-high heat.

Once the skillet is hot, add the stems of the Bok choy and stir to coat. Cook the stems for 3-5 minutes until the stems are tender.

Mix in 1 T of the coconut aminos with the stems. Add 3 cups of the Bok choy leaves to the skillet and cook until they are wilted.

Whiel the Bok choy is cooking, add 1 T of the olive oil into a different skillet.

Once that skillet is heated, add the shrimp in a single layer. Cook and stir for 2-3 minutes until the shrimp is cooked. You might have to do this in batches.

Add the cooked shrimp to the same skillet as the Bok choy, and toss together.

Pour the rest of the marinade on the mixture and saute for 1-2 minutes.

Serve as it is or over cauliflower rice.