Just add shrimp and Culinary Tours Szechuan Style Peanut Sauce to our Ultra Simple Chopped Kale Salad and dinner is served.

Thai Shrimp Kale Bowls

Preheat a charcoal or gas grill with greased grill rack for direct cooking over medium-high heat.

Peel shrimp, leaving tails intact, and pat dry. Thread shrimp onto soaked wooden skewers; brush with 1/4 cup peanut sauce.

Grill shrimp skewers for 4 to 6 minutes or until shrimp turn opaque (145 degrees), turning once halfway through. Remove from grill; cool slightly.

Make Ultra Simple Kale Salad and divide salad among four serving bowls. Add shrimp skewers. Drizzle with additional peanut sauce, if desired. 