Spicy Shrimp and Kale with Creamy Rutabaga
6-8 kale leaves, stems removed, torn into bite-size pieces
1/4 cup coconut milk or heavy cream
To make the shrimp, combine all ingredients except the shrimp and kale in a blender and process until smooth. Place the shrimp in a bowl, add the marinade, and toss to coat. Marinate for half an hour at room temperature or up to two hours, covered, in the refrigerator.While the shrimp are marinating, make the rutabaga. Place the rutabaga chunks in a saucepan with the kosher salt and water to cover. Bring to a boil, reduce the heat, and simmer, covered, until the rutabagas are very tender when pierced with a fork, about 20 minutes. Drain. Place the rutabaga, olive oil, ghee or butter, coconut milk or heavy cream, salt, and pepper in a food processor and process until smooth (or process in the pot with an immersion blender). Taste and adjust seasonings as desired. Keep the rutabaga warm while you broil the shrimp.
Serve the shrimp and kale on top of the rutabaga.