Tandoori Shrimp with Cauliflower Rice and Massaged Kale Salad.

Ingredients

• 14 oz Cuisine Large Shrimp (peeled & deveined)
• ½ cup of greek yogurt (liquid strained)
• 1 tsp minced ginger
• 1 tsp minced garlic
• 1 tbsp lime juice
• 2 tsp of garam masala*
• ¼ tsp chili powder
• ½ tsp turmeric powder
• 1 tsp paprika
• ½ tsp salt
• 1 tsp of chopped shadon beni
• Bamboo skewers (soaked in water)
• 2 large heads of cauliflower (washed and broken into florets)
• 1 tsp of chopped onion
• 1 tsp of chopped garlic
• 2 tbsp of olive oil
• ¼ cup of chopped parsley
• ¼ cup of toasted sliced almonds
• Salt & B. Pepper (to taste)
• 8 washed kale leaves (stems removed, roughly chopped)
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp chili flakes
• 1 tbsp of geera/cumin seeds
• 1 ½ tsp of coriander seeds
• 1 ½ tsp of black peppercorns
• 1 tsp of ground cinnamon
• ½ tsp of cloves
• ½ tsp of ground nutmeg