1 lb. medium or large shrimp, peeled and deveined
3 Tbsp. grapeseed oil
2 tsp. H-E-B Texas Originals Seafood Seasoning
2 tsp. Central Market Tangerine or Meyer Lemon Vinaigrette or any citrus vinaigrette
1 Tbsp. garlic, crushed
1 Tbsp. grapeseed oil
5 oz. baby Kale
Toss shrimp with grapeseed oil and seafood seasoning. Bring a large skillet to Medium-High heat, and place shrimp evenly in skillet, do not overcrowd pan. Cook 3-4 minutes, turning shrimp over and tossing gently while they cook. Remove from skillet and cover loosely to keep warm.
In a small bowl mix vinaigrette with crushed garlic and set aside. To original skillet, add additional grapeseed oil and stir in Kale. Stir-fry about 1 minute. Drizzle with vinaigrette garlic mixture and stir-fry another minute. Serve warm shrimp on a bed of wilted citrus kale.
Serving size: 4, Serving size: 171g, Calories: 210, Fat Calories: 110, Total Fat: 13g, Saturated Fat: 1.5g, Cholesterol: 145mg, Sodium: 690mg, Carbohydrates: 6g, Dietary Fiber: 1g, Sugar: 1g, Protein: 17g, Iron: 4, Iron: 0mg, Calcium: 10, VitaminC: 70%, VitaminA: 80%