Kale Caesar Salad With Grilled Shrimp

• 12 ounces large shrimp, peeled and deveined
• 6 1/4-inch-thick slices from a small red onion
• 4 tablespoons fresh lemon juice
• 3 tablespoons extra-virgin olive oil
• 3 cloves garlic, 2 minced and 1 halved
• 12 ounces kale, tough ribs removed and leaves torn (about 8 cups packed)
• 1/4 teaspoon kosher salt
• 2 tablespoons Greek yogurt (not nonfat)
• 2 tablespoons mayonnaise
• 3 tablespoons finely grated Parmesan
• 2 tinned anchovies, mashed with a fork
• 1 teaspoon Dijon mustard
• 8 thin diagonal slices of baguette
• 1/4 cup Parmesan shavings

1. Toss shrimp and onion with 1 Tbsp. lemon juice, 1 Tbsp. oil and 1 minced garlic clove in a bowl. Marinate for 15 minutes. Rub kale leaves with 1 Tbsp. lemon juice and salt until slightly softened and darkened. Thread shrimp onto skewers.
2. In a bowl, whisk yogurt, mayonnaise, Parmesan, anchovies, mustard, remaining 2 Tbsp. oil and 2 Tbsp. lemon juice, 1 minced garlic clove and 1 1/2 tsp. warm water. Season with salt and pepper.
3. Preheat grill to medium; oil lightly. Grill bread until golden, turning once, about 2 minutes total. Immediately rub bread with cut sides of garlic halves. Grill shrimp and red onion, turning, until cooked through, about 4 minutes total. Divide kale among 4 plates and top with grilled shrimp, onion, Parmesan shavings and garlic bread. Drizzle with dressing and serve.

shrimp, red onion, lemon juice, extravirgin olive oil, garlic, kale, kosher salt, greek yogurt, mayonnaise, parmesan, anchovies, mustard, baguette, parmesan shavings

Taken from www.myrecipes.com/recipe/kale-caesar-salad-shrimp (may not work)