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
Units
Scale
- 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