First you will need to cook shrimp
Heat a pan with
5 pads of butter add 5 cloves garlic, 1 tsp basil and one tap oregano and 1/2 tsp garlic salt. One hot and melted add shrimp until they are cooked and butter starts to carmelize and stick to shrimp remove from heat and set aside.
Chop 2 cups kale and one romain lettuce mix in bowl and drizzle with olive oil and salt and pepper to taste, slice fresh radishes and place on top of kale mix, slice avocado and place on top sprinkle poppy seeds on top, add fresh tomatoes and then steamed green beans with fresh Parmesan. Add shrimp to salad and top with ceased vinaigrette dressing (I picked this up at Aldis) mix and enjoy!!