1/8 tsp cayenne (more or less depending on spice preference)
1/2 tsp sea salt
1/4 tsp black pepper
4 wooden or metal kebab sticks
For the Grilled Kale Salad:
1 head raw kale
2 tbsp olive oil
1/2 cup cherry or grape tomatoes, halved
optional: 1/3 cup shaved parmesan
For the Caesar Dressing:
1/2 cup plain greek yogurt
1 tbsp olive oil
1 tsp apple cider vinegar
1 garlic clove, roughly chopped
1 tsp dijon mustard
juice, 1/2 lemon
pinch of salt + pepper
optional: 1/2 tsp anchovy paste
In a large bowl combine shrimp, olive oil and all spices and coat to cover.
Place in the fridge to marinate for at least 30 minutes.
Preheat grill to medium-high heat (at least 450 degrees F)
Meanwhile, lay kale on a large plate or baking sheet. Add 2 tbsp of olive oil to a small bowl and using a basting brush, brush each piece of kale with olive oil.
Once grill has heated place kale directly onto grill. Grill for 1-2 minutes on first side and then flip and grill for 1 more minute. Keep lid off and watch carefully to ensure it doesn’t burn. You want kale to wilt slightly and be crispy around the edges.
Remove kale when finished and set aside.
Once shrimp is done marinating, string evenly onto kebab sticks.
Place shrimp kebabs directly onto grill (still at medium-high heat) and cook for 2 minutes on each side. Do not overcook.
For the caesar dressing: combine all ingredients in a blender and blend until smooth.
Divide kale evenly between two plates or bowls (option to chop up kale or keep whole and eat with fork + knife) and top with cherry/grape tomatoes and parmesan, if using.
Add shrimp whole or removed from kebabs and top with caesar dressing to desired amount.
Store any remaining caesar dressing in the fridge for up to 1 week and salad ingredients, undressed for 2 days.