Baby Kale Chef Salad with Butter Harissa Shrimp

A quick chef salad perfect for a hot summer day - cool greens, fresh lime countered by spicy tender shrimp.

4 cups baby kale leaves

1 cup sliced iceberg lettuce

1 red pepper, diced

palmful fresh parsley leaves, chopped

Favorite vinaigrette dressing (I used my Vinaigrette Erique)

1 lime, quartered

12 shrimp

1 Tbsp favorite harissa paste (I used Cava)

2 Tbsp butter

Toss the kale, iceberg, red pepper and parsley together in a bowl and lightly dress with favorite vinaigrette to taste.

Melt the butter in a skillet and whisk in the harissa. Heat skillet to high and toss in the shrimp. Cook just until the shrimp turn pink and just cook through; about 3-4 minutes.

Plate the salad among 2 plates. Top each plate with half the shrimp. Garnish with lime wedges.

Serves 2.

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