In a 4 quart or larger slow cooker add the oil, onions, bacon pieces and salt. Turn slow cooker on high and caramelize the onions until golden and very soft, for about 1-2 hours.

Turn the slow cooker to low-medium and add the remaining ingredients, except the shrimp and rice. Cover and cook for 2-6 hours (the longer, the more the flavors will open up).

Add the shrimp and cook for 30 minutes or until the shrimp are cooked through and are no longer translucent. Place the mixture onto a beautiful serving dish and garnish with green onions. Serve over “cauliflower” rice.

To make the “cauliflower rice,” cut the cauliflower into pieces and pulse in a food processor until small pieces of “rice.” TIP: You can also use the heart of the cauliflower for rice, or use for making “French Fries.” Set aside “rice.” (TIP: can do this up to 2 days ahead of time and store in fridge for easy lunch/dinner options).

Stir fry in a TBS of coconut oil (and desired spices/salt) for about 3-5 minutes or until cauliflower pieces are done to desired liking.