Kale and Garlic Shrimp Salad
Recipe Type: Main
Prep Time: 
Cook Time: 
Total Time: 
Serves: 2 servings
Loaded with citrus and creamy avocado, this kale and garlic shrimp salad is just what your summer dinners call for.
For the shrimp:
  • 1 pound medium-large shrimp, peeled or unpeeled (we prefer ours unpeeled)
  • 1 garlic head, minced (head not clove)
  • 2 tablespoons unsalted butter
  • ½ cup of 120 Santa Rita Sauvignon Blanc
  • Juice of ½ lemon
  • 1 fresh jalapeño, chopped
  • ½ cup fresh basil, chopped
  • ½ cup fresh parsley, chopped
  • ½ teaspoon Badia Complete seasoning
  • Salt and Pepper
For the salad:
  • 8 large kale leaves
  • 2 avocados, peeled and sliced
  • 4 garlic cloves, minced
  • juice of ½ lemon
  • 2 tablespoons olive oil
  1. Clean the shrimp, peel if preferred. I prefer to cook the shrimp unpeeled as it retails more flavor, and to peel during the eating process.
  2. In a large nonstick heavy skillet over medium-low heat add the butter, when it is melted and barely starts to simmer add half of the minced garlic and Badia spices, cook for 1 minute and add the shrimp. Cook for 4-5 minutes, stirring occasionally. Add the lemon juice, chopped jalapeño and white wine, sprinkle generously with salt, pepper. Cook for 4 minutes and add the rest of the garlic, chopped basil and parsley, stir gently and continuously until the shrimp is just cooked, another 3-4 minutes.
  3. Taste the mixture and add a little more salt if needed.
  4. Remove the stems from the kale leaves and discard. Chop the leaves and add them to a large bowl, top with olive oil, salt, pepper, minced garlic and lemon juice. Massage well with your hands. Let the kale stand/marinate for 5-10 minutes.
  5. Distribute the chopped kale into 2 salad bowls, top with shrimp and sliced avocado pieces.
  6. Serve with fresh bread.
Recipe by Honest Cooking by Mercato Fabbrica at https://honestcooking.com/kale-garlic-shrimp-salad/