SHRIMP WITH KALE SALAD
MAKES 4 SERVINGS. HALF RECIPE FOR 2.
12 oz shrimp, peeled, deveined
6 slices onion
4 tbs lemon juice
3 tbs oil
3 cloves garlic, 2 minced, 1 halved
12 oz kale tough ribs removed, leaves torn
2 tbs Greek yogurt
2 tbs mayonnaise
3 tbs grated Parmesan
1 tsp Dijon mustard
8 slices baguette bread
1/4 cup Parmesan shavings
Toss shrimp and onion with 1 tbs lemon juice, 1 tbs oil and 1 minced garlic clove in a bowl. Marinate 15 min. Rub kale leaves with 1 tbs lemon juice and salt until slightly softened. Thread shrimp onto skewers. *In a bowl, whisk yogurt, mayo, Parmesan, mustard, remaining oil and 2 tbs lemon juice, 1 minced garlic clove and 1 1/2 tsp warm water. Season with salt and pepper. *Heat grill. Oil grill. Grill bread until golden. Rub bread with garlic halves. Grill shrimp and onion until cooked through. Divide kale among 4 plates, top with grilled shrimp, onion, Parmesan shavings and garlic bread. Drizzle with dressing. SERVE & ENJOY...
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