Kale Caesar with Hot Honey Shrimp!
Kale & Caesar belong together 🤝🏻 especially a homemade Caesar, and especially with hot honey shrimp!! You’re going to want to put this one as a regular in your summer rotation.
RECIPE (serves 2)
Hot Honey Shrimp
2 tbsp butter
2 cloves garlic
2 tbsp hot honey (I used @mikeshothoney, if you don’t have access to hot honey you can use honey with a pinch of crushed red pepper!)
12 oz medium shrimp, tails removed and deveined
Olive oil
Salad
2 bunches kale, stems removed and roughly chopped (about 4-6 cups)
1 cup quartered cherry tomatoes
1 avocado, sliced
2-3 small radishes, thinly sliced
Grated Parmesan cheese, to top
Black pepper, to top
Caesar Dressing
2 anchovy filets
2 medium cloves garlic, finely minced
1 tbsp Dijon mustard
1 tbsp mayo
Juice of 1 lemon
3 tbsp olive oil
Black pepper
1. Start by preparing the glaze for the shrimp. Heat a small saucepan on medium heat, and add the butter, garlic, and hot honey. Whisk together, and cook for a few minutes until thickened.
2. Add a little olive oil to a medium skillet on medium heat. Add the shrimp, and cook for 2-3 minutes on each side until shrimp is fully cooked. Turn the heat down to low, add the glaze, and mix together until shrimp is evenly coated and glaze has thickened. Set aside to cool.
3. In a large bowl, prepare the Caesar dressing. Add the anchovies, and garlic to the bowl, and mash with two forks until the anchovies have broken down. Add the mustard, mayo, and lemon juice, and whisk together until smooth. Break up any anchovy chunks, if needed. Slowly whisk in the olive oil.
4. In a separate bowl, massage the kale with salt and olive oil until leaves are soft. Add to the dressing bowl, and toss. Top with shrimp, avocado, cherry tomatoes, and radishes. Top with a sprinkle of grated Parmesan cheese and some black pepper.