Grilled Shrimp with Kale

Instructions

1. 1

   Pat shrimp dry with paper towels and place in a bowl. Toss with 2 tablespoons olive oil, minced garlic, half the lemon juice, salt, pepper, and chili flakes. Allow to marinate for 10-15 minutes while prepping other ingredients.

   Tip: Don't marinate shrimp longer than 20 minutes or the acid will start to cook the protein unevenly.

2. 2

   Preheat grill to medium-high heat (about 400°F). If using wooden skewers, soak them in water for at least 10 minutes to prevent burning.

   Tip: Metal skewers heat up quickly, so handle with care or use a grill glove.

3. 3

   Thread shrimp onto skewers, spacing them evenly. Grill for 2-3 minutes per side until pink and just cooked through. Transfer to a plate and let rest.

   Tip: Overcooked shrimp becomes rubbery; watch for the color change from translucent to opaque pink.

4. 4

   While shrimp grills, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add chopped kale and sauté for 4-5 minutes, stirring occasionally, until the edges are charred and crispy.

   Tip: Don't overcrowd the pan; work in batches if necessary for even cooking.

5. 5

   Season the cooked kale with remaining salt and pepper. Add toasted pine nuts and toss gently to combine.

   Tip: Toast pine nuts in a dry skillet for 2-3 minutes over medium heat until fragrant before adding to the kale.

6. 6

   Divide kale mixture among four plates. Top each with grilled shrimp and drizzle the remaining lemon juice around the plate.

7. 7

   In a small bowl, whisk together 1 tablespoon olive oil, balsamic vinegar, lemon zest, and remaining chili flakes to make a finishing drizzle.

   Tip: This simple vinaigrette adds brightness and complexity to balance the grilled flavors.

8. 8

   Drizzle the chili-lemon oil over each plate and garnish with grated parmesan cheese if desired. Serve immediately while the kale is still warm and crispy.

   Tip: Serve with crusty bread to soak up any remaining sauce.