Grilled Citrus Shrimp over Crunchy Kale and Pistachio Salad | Publix Super Markets

Ingredients

• 2 cloves fresh garlic, finely chopped
• 2 tablespoons fresh cilantro, finely chopped
• 1 lemon, for zest
• 1 orange, for juice
• 3 tablespoons olive oil, divided
• 1/2 teaspoon chili powder
• 8 oz large peeled/deveined shrimp, thawed if needed
• 4 (6-inch) wooden skewers
• 1/2 cup garlic-butter croutons, coarsely crushed
• 1/3 cup roasted pistachios, coarsely crushed
• 1 (5-oz) bag baby kale salad blend
• 1/3 cup shaved Parmesan cheese
• 1 tablespoon red wine vinegar