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Grilled Prawn or Shrimp Caesar Salad

Enjoy this easy, summery recipe from nutritionist Leanne Ely, CNC, creator of the acclaimed the Saving Dinner menu-mailer service and author of six books. As Leanne wrote, “You don’t want to be eating farm-raised shrimp … especially foreign farm-raised shrimp." So, which shrimp do you buy? "Your best choice would be California coonstripe shrimp, Oregon bay shrimp, and British Columbian [or Alaskan] spot prawns.”
Yield: Serves 4
Total Time: 30 min
Prep: 10 min
Cook: 20 min
Additional:
Ingredients
Sea salt and freshly ground black pepper, to taste
4 cups chopped kale
3 tablespoons lemon juice
1/4 cup whole milk
2 cloves garlic, chopped
2 tablespoons chopped parsley
1/4 cup shredded parmesan cheese
Preparation
1.  Heat grill to medium heat.
2.  Toss 1 tablespoon olive oil, salt and pepper and shrimp in a medium bowl. Thread the shrimp on large skewers.
3.  Place the shrimp on the grill and cook for 5 to 10 minutes on each side, until shrimp is pink and has grill lines on both sides.
4.  Remove the shrimp from the skewers. In a large bowl, mix the shrimp and the kale.
5.  Make the dressing: In a blender, blend the anchovy, lemon juice, milk, 1 tablespoon olive oil, garlic, parsley, cheese and sea salt and freshly ground black pepper to taste.
6.  Pour the dressing over the salad and serve.
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