Serves 6
Serving Size: 1-1/2 cups

5 ounces Lollipop® Kale sprouts, (about 16) washed and stems trimmed
12 ounces raw, colossal shrimp (about 16), peeled and deveined, with tails left on
Olive oil for drizzling
Juice of 1 lemon
Sea salt for sprinkling

1. Preheat oven to 425 degrees F. Coat 2 rimmed baking sheets with cooking spray.

2. Wrap a shrimp around a Lollipop® kale sprout and secure with a wooden toothpick or bamboo skewer. Repeat with remaining kale sprouts and shrimp and place on baking sheets.

3. Drizzle olive oil and lemon juice evenly over the shrimp. Lightly sprinkle with sea salt.

4. Roast on the upper shelf of your oven for 5 to 6 minutes or until the shrimp is cooked through and the kale sprouts begin to get crispy. Serve immediately.

Salad Savoy Tip! We think what makes really good shrimp cocktail is really good cocktail sauce. To make a quick homemade batch, in a medium bowl, simply combine: 1 cup ketchup, 1 tablespoon prepared horseradish (drained well), ½ teaspoon Worcestershire sauce and 2 dashes hot sauce. Give it a good mix and dip away.