PARTNER POST: Dive into the 120 days of summer with Santa Rita wines that pair perfectly with the foods of the season, straight off the grill.
Loaded with citrus and creamy avocado, this kale and garlic shrimp salad is just what your summer dinners call for.
I highly recommend making this Shrimp Garlic Kale Salad and enjoy it on the porch with a cold glass of Santa Rita Sauvignon Blanc. Best way to spend a summer evening!
I like to keep my summer meals light and super easy to make, so I can spend more time outside enjoying the weather, my family and friends company. This Shrimp Garlic Kale Salad is absolutely delicious, filling, hearty, its very easy to make and its bursting with flavor. Starting with fresh kale that was massaged in oil, lemon juice and lots of minced garlic. The kale gets very tender and garlicky with a beautiful citrus aroma. 
Add some 120 Santa Rita wine into the mix and you have a beautiful meal! 120 Sauvignon Blanc is a fresh, fruity wine dominated by tropical and citric fruit such as grapefruit, lime and lemon peel complemented by white peach notes and distinctive variety herbs increasing complexity and lifting fruity sensations, a very interesting aftertaste amid smooth fruit and fresh acidity with a lingering and persistent finish.
120 Hero’s Salute Red Blend is a deep, dark ruby-red color that features blueberry, plum and Cassis fruit aromas along with spices and vanilla, coffee and tobacco notes from the barrel-aging. The palate has a sweet attack and evolution, with good volume, depth, and a fruity finish that leaves a refreshing mouthfeel.
The shrimp has been cooked in a splash of delicious 120 Santa Rita Sauvignon Blanc, Badia spices, lots of fresh herbs and garlic.
Garlic kale topped with shrimp cooked to perfection, buttery avocado and served with a glass of wine is how I want to eat all summer long! Oh and definitely have some crusty, fresh bread on the side, you know, for dipping purposes!
For more grilling inspiration with Santa Rita, check out this grilled Chilean chicken and pebre sauce.
Garlicky White Wine Shrimp with Avocado Kale Salad
- Total Time: 25 minutes
- Yield: 2 servings 1x
Description
A vibrant and healthy main course salad featuring succulent shrimp sautéed in a garlic and white wine sauce, served over tender massaged kale with creamy avocado.
Ingredients
- 1 pound (454g) medium-large shrimp (peeled or unpeeled)
- 1 garlic head (minced)
- 2 tablespoons (30ml) unsalted butter
- 1/2 cup (118ml) white wine
- Juice of 1/2 lemon
- 1 fresh jalapeño (chopped)
- 1/2 cup (118ml) fresh basil (chopped)
- 1/2 cup (118ml) fresh parsley (chopped)
- 1/2 teaspoon (2.5ml) complete seasoning
- Salt and Pepper
- 8 large kale leaves
- 2 avocados (peeled and sliced)
- 4 garlic cloves (minced)
- juice of 1/2 lemon
- 2 tablespoons (30ml) olive oil
Instructions
- Clean the shrimp, peeling if preferred. Cooking the shrimp unpeeled may retain more flavor, and you can peel during the eating process.
- 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 dried seasoning, 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 and 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.
- Taste the mixture and add a little more salt if needed.
- 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.
- Distribute the chopped kale into 2 salad bowls, top with shrimp and sliced avocado pieces.
- Serve with fresh bread.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: New American
Frequently Asked Questions
How do I properly massage the kale for this salad?
To massage the kale, drizzle it with olive oil and lemon juice, then use your hands to gently knead and rub the leaves until they become tender and slightly wilted.
What type of garlic should I use for the shrimp in this recipe?
You should use fresh garlic, minced finely, as it will provide the best flavor and aroma when sautéed with the shrimp.
Can I substitute the shrimp with another protein in this salad?
Yes, you can substitute shrimp with grilled chicken or tofu, but adjust the cooking time accordingly to ensure the protein is fully cooked.
