Garlic Shrimp and Kale over Cauliflower Mash

Ingredients

• 1 pound of wild-caught shrimp (16-20 size), peeled and cleaned
• 6 cloves of garlic, peeled and chopped fine
• 1 bunch of kale
• crushed red pepper flakes
• extra-virgin olive oil (EVOO)
• ~1/3 cup white wine or broth
• juice from 1/2 lemon
• kerrygold butter
• Kosher salt and black pepper, to taste
• cauliflower mash (find recipe here)

Remove the stem from the kale. (Fold the leaf in half lengthwise, then use a knife to cut the thick part of the spine away from the leaves.)  Stack the leaves together, roll them slightly, and slice the leaves crosswise into strips. 

Rinse the shrimp with cold water and dry with towels.

In a saute pan over medium-high heat, melt 1 TBSP of butter with a TBSP of EVOO.  Add the chopped garlic and shrimp to the pan in a single layer, and allow to cook for about 1 minute on each side (use tongs to turn the shrimp to ensure they are cooked evenly). When cooked, remove shrimp to a bowl with a slotted spoon and set aside.

Add the chopped kale to the saute pan with the garlic.  Shake in crushed red pepper to taste and a sprinkling of kosher salt. Toss over medium-high heat until the kale is wilted and tender.  Add the wine, stir, and cook until the wine has mostly cooked off.  Add the shrimp back to the pan.  Stir in lemon juice and adjust seasoning with salt and pepper, to taste.  Serve over cauliflower mash