Make Tahini - in a small food processor (click here for my fav) puree ginger, jalapenos, garlic, cilantro, lime juice, tahini, miso and 3 tbsp water until smooth. add salt to taste. transfer to a small bowl or tupperware. (this can be made in advance, store in the fridge in airtight container)
in a small bowl, toss shrimp with chili powder and set aside
over medium high heat, heat 2 tbsp evoo and add garlic for about 30 seconds. add garbanzo beans and let cook for 3-4 minutes WITHOUT FLIPPING.
add 1 tbsp of evoo and cauliflower to saute pan with garbanzo beans. cover and toss occasionally for another 6 minutes or until cauliflower starts to become translucent.
while cauliflower/garbanzo beans are cooking, lightly spray another saute pan with cooking spray and cook shrimp for 3 minutes over medium-high heat. Flipping halfway through.
add shrimp to cauliflower/garbanzo saute pan and stir. remove from heat.
in a medium mixing bowl, combine, lettuce, avocado and tomato. season with salt to taste.
SERVE: on a plate or bowl, spread tahini on bottom. Top with lettuce/veggie mixture, then with shrimp/cauliflower mixture and crumbled feta. serve with a lime wedge. enjoy!