Shrimp & Kale

Shrimp... avocado... Mmm!  Shrimp has been my favorite food since, oh, probably since I was about 4 years old.  My favorite treat as a tike used to be a trip to Red Lobster and order the shrimp off the kids' menu.  While I've outgrown popcorn shrimp, I have not outgrown shrimp.  And my love for seafood, let me tell you - if it's fresh from the sea, it's definitely for me.  The great part about shrimp, in regards to eating light, is that they're one of the leaner proteins and suitable in just about every dish.  Since I have a very large bag of kale we're working our way through, it only made sense for it to go to good use in this dish.

Servings: 2-4 depending on hunger, side dishes, etc.

Ingredients:

• 1 Tbsp EVOO or cooking spray
• 1/2 sweet onion, chopped
• 1 Tbsp minced garlic
• 1 bag frozen tail off, peeled shrimp, thawed
• 1/2 c. chardonnay
• 1/2 tsp red pepper flakes
• 1/2 tsp dried basil
• 4 c. kale, chopped
• 1 heirloom tomato, chopped
• 1/2 avocado, sliced
• 1 deep skillet/pan with lid.

Directions:

1. Heat EVOO or cooking spray in skillet over med-high heat
2. Add in onion and garlic, cook for about 3 min until onion begins to tenderize and garlic is fragrant.
3. Add in shrimp and stir.  Cook until shrimp begin to loose their transparency.
4. Add in chardonnay, red pepper flakes, basil.  Stir into shrimp.  Let shrimp simmer in the wine until pink and opaque.
5. Mix in the kale.  Make sure to mix so the wine can get on all the kale leaves to help them wilt quicker.
6. Lower heat to medium.  Cover the skillet.  Let simmer for about 10 minutes.
7. Uncover the skillet and add in tomato.  Cover skillet again and let simmer for about 5 minutes.  Tomato shouldn't get too mushy, just fully warmed through.
8. Serve onto plate.  May be served over rice, pasta, lentils, quinoa, on it's own, etc.
9. Garnish with sliced avocado.