| 8 | 20 | 306 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 10 min | 4 |
| 2 tbsp | Lemon juice |
| 2 tbsp | Lemon peel (zest) |
| 1/2 tsp | Himalayan sea salt |
| 1 clove(s) | Garlic (crushed) |
| 1/3 cup | Extra virgin olive oil |
| 1 cup | Grape tomatoes |
| 4 cup | Kale (lightly steamed) |
| 454 gm | Shrimp, raw |
Toss shrimp in drizzle of oil and season with salt and pepper.
For Shrimp - saute in a pan in 1 tbsp ghee and clove garlic till just cooked through. Squeeze some fresh lemon juice into the pan while still hot and toss the shrimp to finish it.
To make the dressing:
Combine oil, lemon juice, lemon zest, salt and pepper into jar and shake vigorously.
Chop kale into ribbons and steam it lightly until it is bright green.
Halve grape tomatoes,
Combine vegetables into large bowl and drizzle dressing over top and mix.
Add shrimp over the salad.
| Meat | 1.3 |
| Vegetables | 1.5 |
