Photo: Antonis Achilleos; Styling: Gerri Williams for James Reps
12 ounces large shrimp, peeled and deveined
6 1/4-inch-thick slices from a small red onion
4 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
3 cloves garlic, 2 minced and 1 halved
12 ounces kale, tough ribs removed and leaves torn (about 8 cups packed)
1/4 teaspoon kosher salt
2 tablespoons Greek yogurt (not nonfat)
2 tablespoons mayonnaise
3 tablespoons finely grated Parmesan
2 tinned anchovies, mashed with a fork
1 teaspoon Dijon mustard
8 thin diagonal slices of baguette
1/4 cup Parmesan shavings
How to Make It
Toss shrimp and onion with 1 Tbsp. lemon juice, 1 Tbsp. oil and 1 minced garlic clove in a bowl. Marinate for 15 minutes. Rub kale leaves with 1 Tbsp. lemon juice and salt until slightly softened and darkened. Thread shrimp onto skewers.
In a bowl, whisk yogurt, mayonnaise, Parmesan, anchovies, mustard, remaining 2 Tbsp. oil and 2 Tbsp. lemon juice, 1 minced garlic clove and 1 1/2 tsp. warm water. Season with salt and pepper.
Preheat grill to medium; oil lightly. Grill bread until golden, turning once, about 2 minutes total. Immediately rub bread with cut sides of garlic halves. Grill shrimp and red onion, turning, until cooked through, about 4 minutes total. Divide kale among 4 plates and top with grilled shrimp, onion, Parmesan shavings and garlic bread. Drizzle with dressing and serve.