1. Finely chop Tuscan Kale and shaved brussell sprouts.

2. Add to a bowl with buttermilk dressing and let it sit.

3. Meanwhile, cook thick cut bacon, and lightly roast cherry tomatoes.

4. Add greens to a serving bowl, and top with diced up crispy bacon, tomatoes, Butterfly Shrimp, and more buttermilk dressing.

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2 cups Tuscan Kale

1 cup shaved brussel sprouts

1/4 cup buttermilk dressing

1 slice bacon

1/2 cup cherry tomatoes

5 Butterfly Shrimp

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