Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne pepper
  • 1 tbsp avocado oil
  • 2 bunches lacinato kale, stemmed and thinly ribboned
  • 1/4 cup shaved parmesan cheese
  • 1/2 cup plain Greek yogurt
  • 1 tsp anchovy paste
  • 1 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1 clove garlic, finely grated

Instructions:

  1. Place the ribboned kale into a large mixing bowl with a pinch of salt and a squeeze of lemon. Use your hands to firmly massage the kale for 2 minutes until it becomes tender and turns a deep, vibrant green.
  2. In a small bowl or jar, whisk together the Greek yogurt, anchovy paste, lemon juice, Dijon mustard, and grated garlic until smooth and emulsified.
  3. Pat the shrimp completely dry with paper towels. In a medium bowl, toss the shrimp with smoked paprika, garlic powder, and cayenne pepper until evenly coated.
  4. Heat a large skillet over medium-high heat with the avocado oil. Once the oil shimmers, add the shrimp in a single layer and sear for 2-3 minutes per side until a mahogany crust forms and the shrimp are opaque.
  5. Toss the massaged kale with the prepared dressing and shaved parmesan. Divide between two bowls and top with the blackened shrimp.