Roasted Shrimp with Kale

Instructions

1. 1

   Preheat your oven to 425°F. Pat the shrimp dry with paper towels and toss with 2 tablespoons of olive oil, minced garlic, red pepper flakes, half the salt, and pepper in a bowl. Set aside.

   Tip: Drying the shrimp ensures they'll brown beautifully rather than steam.

2. 2

   In a separate bowl, massage the chopped kale with the remaining 2 tablespoons of olive oil, remaining salt, and lemon zest until the leaves begin to soften slightly. Spread across half of a large baking sheet.

   Tip: Massaging kale breaks down its fibers and makes it more tender when roasted.

3. 3

   Arrange the shrimp in a single layer on the other half of the baking sheet, and scatter halved cherry tomatoes around them.

   Tip: Keep kale and shrimp on separate halves so they cook properly with their different cooking times.

4. 4

   Roast for 8 minutes until the kale becomes crispy and the shrimp begins to turn pink.

5. 5

   Remove the baking sheet from the oven and pour the white wine over the shrimp and tomatoes. Dot with butter and squeeze fresh lemon juice over everything.

   Tip: The wine creates a light pan sauce that's both flavorful and elegant.

6. 6

   Return to the oven for an additional 5-7 minutes until the shrimp are fully cooked through and opaque, and the wine has reduced slightly.

   Tip: Don't overcook the shrimp or they'll become tough and rubbery.

7. 7

   Transfer to a serving platter, ensuring the crispy kale stays intact. Drizzle any pan juices over the top and serve immediately while warm.