• Heat broiler. In a mini chopper or the small bowl of a food processor, combine 4 tbsp oil, 3 tbsp each lemon juice and Parmesan, the anchovies, mustard and garlic. Pulse until blended and smooth.

  • Toss shrimp with 1 tbsp oil, 2 tbsp lemon juice and pinch of salt. Place bread on a baking sheet. Spritz with nonstick olive oil spray and sprinkle each slice with 1/2 tbsp Parmesan. Broil 2 minutes.

  • Meanwhile, heat a large stainless skillet over medium-high to high. Add shrimp; cook 2 to 3 minutes. Flip and cook 2 minutes, until cooked through.

  • Toss kale with half the dressing. Divide among 4 plates, top with shrimp and drizzle with remaining dressing. Serve with Parmesan-topped toasts.

Nutrition Facts

505 calories; 21 g total fat; 4 g saturated fat; 808 mg sodium. 43 g carbohydrates; 4 g fiber; 0 g sugar; 40 g protein;