Ingredients

The following ingredients have 4 Servings
  • 1 pound medium-large shrimp (peeled or unpeeled (we prefer ours unpeeled))
  • 1 garlic head (minced (head not clove))
  • 2 tablespoons unsalted butter
  • 1/2 cup white wine
  • 1/2 lemon juice
  • 1 fresh jalapeno (chopped)
  • 1/2 cup fresh basil (chopped)
  • 1/2 cup fresh parsley (chopped)
  • 1/2 teaspoon Badia Complete seasoning
  • Salt and Pepper
  • 8 large kale leaves
  • 2 avocados (peeled and sliced)
  • 4 garlic cloves (minced)
  • 1/2 lemon juice
  • 2 tablespoons olive oil

Instruction

  • 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.