Shrimp Caesar Salad

1.   In a bowl, mix raw shrimp, cajun spice and 1 tbsp of olive oil and marinade until cooking time. Can be done up to a day in advance.
2.   Cut the ends off the romaine hearts and separate the leaves. Cut length wise on a slight angle. Transfer to a large mixing bowl.
3.   Remove the leaves of the kale from the stems by pulling downwards on it. Discard the stems. Rip the long, big pieces into similar sizes as the romaine. Add to the romaine and gently toss.
4.   Add the grated parmesan into the bowl followed by the fresh black pepper and Caesar dressing. Gently toss.
5.   Heat up a large pan on high heat. Add remaining olive oil. Add shrimp and allow to blacken. Cook on each side for 3 minutes.
6.   Plate the leaves lengthwise in a bowl, add shrimp on top. Drizzle additional Caeser dressing on top if you like.
7.   Garnish with shaved Parm, chickpeas and lemon wedge.

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