Preheat the grill. Soak bamboo skewers in cold water for 30 minutes, or use metal skewers.
Add the lime juice, adobo sauce and 2 teaspoons of the extra virgin olive oil to a large zip-top bag. Add the shrimp to the bag and marinate the shrimp while you prepare the sauce.
Heat the remaining tablespoon of extra virgin olive oil in a large skillet over medium-high heat. Add the garlic and onion; sauté 2-3 minutes, or until onion softens. Add the carrots and cook an additional 2 minutes. Add the tomato sauce and Mrs. Dash seasoning. Simmer sauce for 10 minutes.
While sauce is simmering, grill shrimp 1-2 minutes per side, until grilled through (be careful not to over-cook!!)
Remove sauce from heat and stir in cilantro. Add the cooked shrimp. Serve shrimp and sauce over a bed of steamed spinach, brown rice or quinoa.