Sprinkle the peeled shrimp with the crushed green pepper flakes. Let it sit while you start cooking.

In a large skillet, render your bacon until nice and crispy, about 10 minutes. Remove from skillet and place on a couple of paper towels to drain. Once cooled, break them apart with your hands. Taste a crumble or 500 to make sure you did it right.

Back in the skillet, assess the rendered fat. If it’s too much, drain until you have about 2 tablespoons left.

Arrange the shrimp in the skillet and sear on one side for 2 minutes. Flip and sear 30 more seconds. Season with a pinch of salt and pepper. Remove from the skillet and cover to keep warm.

Back in the skillet, add the Brussels sprouts and kale. All you’re going to do is basically flash-sauté it. No idea if that’s even a thing. But that’s what you’re gonna do for, like, 2 minutes tops. You still want it to have a slight bite, without tasting raw. Toss in a pinch of salt and pepper.

Evenly divide the sautéed sprouts and kale among plates. Top with seared shrimp, avocado, bacon crumbles and toasted pepitas! You could even spritz it with some lime juice, too. Oh my face, that would rule it.