Lemon Pepper Shrimp and Tuscan Kale Salad

Ingredients

For the Lemon Pepper Shrimp

• 10 shrimp, peeled and deveined (16-20 count size, meaning 16-20 shrimp per pound)
• 1 Tbsp Lemon Pepper Spice Blend
• 1 Tbsp olive oil

For the Kale Salad

• 1 bunch Tuscan Kale (Lacinato kale), stems removed and torn into bite-sized pieces
• 1 avocado, pitted, peeled, and cut into cubes
• Juice of ½ a lemon
• ¼ tsp salt
• 1 Fuji apple, diced (or other crisp, sweet apple)
• ¼ cup toasted almond slivers
• Freshly ground black pepper to taste

Instructions

Prepare the Kale Salad Base

1. Create Avocado Dressing & Massage Kale: In a large bowl, combine the torn Tuscan kale, cubed avocado, juice of ½ a lemon, and ¼ tsp salt. Using clean hands, gently massage and squeeze the ingredients together for 1-2 minutes. The avocado will break down and combine with the lemon juice and salt to create a creamy dressing that tenderizes the kale.
2. Chill Salad Base: Cover the bowl and refrigerate the massaged kale mixture while you prepare and cook the shrimp. This allows the kale to further soften and absorb the flavors.

Prepare the Lemon Pepper Shrimp

1. Season Shrimp: While the kale salad base is chilling, in a medium bowl, toss the peeled and deveined shrimp with the 1 Tbsp Lemon Pepper Spice Blend and 1 Tbsp olive oil until evenly coated.
2. Cook Shrimp (Choose your method): Pan-Frying: Heat a large skillet over medium-high heat. Once hot, add the seasoned shrimp in a single layer. Cook for 2-3 minutes per side, or until the shrimp turn pink and opaque and are cooked through. Be careful not to overcook, as shrimp can become rubbery. Grilling: Preheat your grill to medium-high heat. Lightly oil the grill grates. Place the seasoned shrimp directly on the hot grill. Cook for 2-3 minutes per side, or until the shrimp turn pink and opaque and are cooked through.
3. Rest Shrimp: Remove the shrimp from the heat and set aside.

Assemble and Serve

1. Finish Salad: Remove the massaged kale mixture from the refrigerator. Add the diced Fuji apple and toasted almond slivers to the bowl.
2. Season & Toss: Season the salad with freshly ground black pepper to taste. Toss gently to combine all ingredients evenly.
3. Plate Meal: Divide the prepared Kale Salad among serving plates. Arrange the cooked Lemon Pepper Shrimp on top of each salad. Serve immediately and enjoy this fresh and flavorful meal!