Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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: 15 minutes
- Cook Time: 15 minutes
- Category: Main