Kale and garlic shrimp salad

Indulge in the flavors of this delectable kale and garlic shrimp salad. A harmonious blend of fresh ingredients that tantalize your taste buds.

Ingredients:

• 450g 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
• 8 large kale leaves
• 2 avocados (peeled and sliced)
• 4 garlic cloves (minced)
• juice of ½ lemon
• 2 tablespoons olive oil

Instructions:

1. Prepare the shrimp by cleaning them and optionally peeling them. I personally recommend cooking the shrimp with the peel on to enhance the flavor, and then peel them as you eat.
2. In a large nonstick heavy skillet over medium-low heat, melt the butter until it starts to simmer. Add half of the minced garlic and Badia spices, cook for about 1 minute, then introduce the shrimp. Cook for 4-5 minutes, stirring occasionally. Pour in the lemon juice, chopped jalapeño, and white wine. Season generously with salt and pepper. Continue cooking for 4 minutes before adding the remaining garlic, chopped basil, and parsley. Stir gently and consistently until the shrimp is just cooked, approximately another 3-4 minutes.
3. Taste the mixture and adjust the salt levels if necessary.
4. Remove the stems from the kale leaves and chop them, then place them in a large bowl. Drizzle with olive oil, salt, pepper, minced garlic, and lemon juice. Massage the kale with your hands thoroughly. Allow the kale to sit and marinate for 5-10 minutes.
5. Divide the prepared kale into 2 salad bowls, then top with the cooked shrimp and sliced avocado.
6. Serve the dish with fresh bread.

Summary:

• Calories: 796 kcal
• Fat: 26 g
• Protein: 97 g
• Carbs: 28 g
• Potassium: 1734 mg
• Magnesium: 206 mg