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Prawn & Kale Salad

Created by ImPat on April 15, 2018

100 grams kale (leaves, roughly torn
2 whole limes (juiced)
1 tablespoon olive oil (extra-virgin)
Sea salt
Freshly ground black pepper
220 grams raw shrimp (tiger prawns, peeled and deveined, tails left on, I would remove personal taste)
2 teaspoon Cajun spice mix
Olive oil spray

2 garlic cloves, finely chopped
1/2 chilli pepper (Scotch Bonnet chilli, finely chopped)
22 grams red capsicum (1/2 capsicum, cored and deseeded and sliced into strips)
22 grams yellow capsicum (1/2 capsicum, cored and deseeded and slice into strips)
2 celery sticks (thinly sliced on an angle)
2 whole tomatoes ( medium-large tomatoes, diced)
Coriander leaves, finely chopped (1 handful)

Step 1: Place the kale in a bowl and drizzle over half the lime juice and the oil and season, massage to 2 minutes and set aside.
Step 2: Place the prawns in a separate bowl and sprinkle with the Cajun spice mix and a good pinch of salt and toss to coat the prawns well.
Step 3: Heat a non-stick frying pan over high heat and when hot, add 10 sprays of oil and then add the prawns and cook for 2 to 3 minutes, tossing frequently or until just pink, then remove from the pan and set aside.
Step 4: Return the pan to the heat and add another 15 sprays of oil and toss in the garlic, chilli and capsicum and cook for 2 to 3 minutes, then add the celery and tomatoes and cook for 2 minutes.
Step 5: Return the prawns to the pan, add the remaining lime juice and cook for 2 to 3 minutes or until prawns are properly cooked through and then take the pan off the heat, stir through the coriander and season to taste.
Step 6: Spread the kale on a platter and top with the Cajun prawns mix and serve immediately.