Kale Caesar with Parmesan Crusted Shrimp Avocado and Pickled Shallots
Ingredients
- 2 Tablespoons Red Wine Vinegar
- 1 teaspoon Sugar
- 1 whole Shallot, Thinly Sliced
- 1 clove Minced Garlic
- 1 teaspoon Anchovy Paste
- 1 teaspoon Worcestershire Sauce
- 4 Tablespoons Grated Parmesan, Divided, Plus More For Topping If Desired
- ½ whole Lemon, Juiced
- 3 Tablespoons Olive Oil, Plus More For Cooking The Shrimp
- 4 cups Baby Kale Leaves
- ½ pounds Peeled, Deveined Shrimp
- 1 teaspoon Garlic Powder
- ½ teaspoons Hot Paprika
- ½ teaspoons Smoked Paprika
- 1 whole Avocado, Sliced
- Salt As Needed
Instructions
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