First make our marinade by mixing all the shrimp ingredients, except fro the shrimp, in a small mixing bowl.
Peel, devein, butterfly, and rinse your shrimp, and remove the tails. Place the cleaned shrimp in the marinade and let sit for at least one hour.
To make the rice, place the rice and water in the rice cooker and set to cook. After the cooker finishes and clicks off, remove the top and let slightly cool for about 10 minutes. Then, stir in the coconut cream, curry powder, and pinch of salt. Return the lid to the cooker, and let the ingredients settle together into a sticky rice consistency.
While the rice is settling, preheat a griddle, grill pan or bbq grill. Grill the shrimp on all sides until it's cooked through.
Place the shrimp marinade into a small saute pan and cook over medium heat until the marinade has reduced by half.
To make the wraps, place the collard leaves flat. Add 2-3 tablespoons of the rice to each leaf, and smash the rice down into a flat pad. Place a spoonful of kimchi on top of each rice pad, and then top each kimchi pile with a couple shrimp. Spoon some of the marinade reduction over the top of each wrap and garnish with some cilantro and scallions before serving.
For an extra kick serve this with your favorite condiment like chile oil, sriracha, or seasoned vinegar.