In a medium bowl, toss the olive oil, salt and pepper and shrimp. On large skewers, thread the shrimp. Place the shrimp on the grill and cook for 5 to 10 minutes on each side, until shrimp is pink and has grill lines on both sides.
Remove the shrimp from the skewers. In a large bowl, mix the shrimp and the kale.
In a blender, blend the remaining ingredients and sea salt and freshly ground black pepper to taste. Pour the the dressing over the salad and serve.
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THE DAILY DISH
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