Kale Caesar with Parmesan Crusted Shrimp, Avocado, and Pickled Shallots

Combine red wine vinegar and sugar in a small dish. Stir, and microwave for 30 seconds. Add shallot to the warm vinegar mixture. Stir to combine and set aside while you make the rest of the salad.

In a large salad bowl, whisk together garlic, anchovy paste, Worcestershire sauce, lemon juice, and 3 tablespoons Parmesan. Keep whisking and slowly pour in the olive oil to make a dressing. Taste, and add more Parmesan or a pinch of salt if you’d like.

Preheat a large skillet to medium-high heat with a drizzle of olive oil. In a bowl, combine shrimp with smoked and hot paprikas, garlic powder, and remaining Parmesan. When oil in the skillet is very hot, add shrimp in one layer. Cook for 2 minutes until Parmesan becomes crispy, then flip shrimp and cook for 2–3 minutes more until Parmesan is crispy on both sides and shrimp is cooked through.

Add kale to the dressing already prepared. Toss with tongs, then top salad with pickled shallots (drain them first), avocado slices, shrimp, and extra Parmesan, if you’d like. Sprinkle avocado with a tiny bit of salt, and eat!