- Toss shrimp with marinade. Grill on medium-high heat 3 to 5 min., turning occasionally, until cooked through ( internal temperature reaches 165°F /74°C). Remove from grill.
- Toss together kale, croutons and dressing. Divide among 4 plates. Top with shrimp and avocado. Serve with lime wedges.
Substitute with Sensations by Compliments Uncooked Freshwater Shrimp (8/12 ct).