Cooking Instructions
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Step 1
Heat a charcoal grill or grill pan over high heat. Season the
Large Shrimp (8 oz)
with
Sea Salt (to taste)
. Once the grill is very hot, cook the shrimp until pink and charred on both sides, about 1 minute per side. Remove to a plate.
Step 2
In a medium skillet, heat the melted
Coconut Oil (1/4 cup)
until slightly smoking. Carefully add the
Shallots (2)
. Fry, stirring occasionally, until browned and crispy. Season with salt.
Step 3
Meanwhile, in a large mixing bowl, toss the
Collard Greens (1 bunch)
with the
Lime Juice (2 Tbsp)
,
Fish Sauce (2 Tbsp)
, and
Fresh Mint Leaves (1/2 cup)
until very well coated. Add the crispy coconut shallots and their oil and gently toss once more.
Step 4
Divide the greens between four plates, top with the shrimp and garnish with the
Almonds (1/4 cup)
. Serve immediately and enjoy!
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