Seared Shrimp with Kale and Goat Cheese

8 pieces 16-20 shirmp, peeled and deveined

2 ounces grapeseed oil, can substitute canola

2 ounces kosher salt

3 ounces goat cheese, can substitute boursin, brie or other soft cheese

½ ounce ground chile, use your favorite flavor

1 bag kale chips, use your favorite brand or flavor

1 ounce candied lemon, small dice

1 ounce red chile oil, available in specialty grocery stores

1 lemon, split


Season shrimp with kosher salt In a skillet on medium-high heat. Sear shrimp in canola oil. Shrimp can also be grilled instead of seared based on your preference.

Place the lemon halves, cut side down, on a skillet or grill until they are caramelize and brown.

On a large plate, create a line of goat cheese. This can be crumbles if the cheese is cold or a more artistic “smear” if the cheese is allowed to warm slightly. Season the cheese with salt and chile to your desired level.

Place kale chips over the goat cheese.

Place the cooked shrimp between kale chips to create a final dish with a finished look.

Lightly drizzle the chile oil over the shrimp and around the plate for a pop of spice and color.

Squeeze one half of the caramelized lemon over the shrimp to add a final flavor. Garnish with the remaining lemon half.

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