Directions

• Start by toasting your pumpkin seeds on a sheet pan on broil in the oven for about 2 minutes. Make sure you watch this step closely, as the seeds toast pretty quickly. I ended up using some french bread in my pantry for my croutons. I diced the bread and drizzled about a tablespoon of olive oil on top. If you are using store bought croutons, skip this step. Remove from oven and set aside.
• Next start by removing the tails from your shrimp and pat the shrimp dry. In a bowl mix the garlic rosemary citrus sauce with the shrimp. Heat your pan, add 2 tablespoons of olive oil and the shrimp sauce mixture. Lower the heat to medium and cook for 2-3 minutes per side. Once cooked and browned for color, set aside.
• Next add 2 tablespoons of oil and sauté the kale and season with salt and pepper. Kale takes a bit longer than spinach to cook, because the leaves are a lot sturdier. Therefore, add the kale slowly and stir frequently to get all the kale in the pan and to cook evenly! Remove from pan and cook the carrots for a few minutes until they start to soften, about 3 minutes. The thinner they are the quicker they will cook. You can either slice them thin or use a vegetable peeler. Once this step is done, it is time to put your plate together!
• Add some kale to your plate, top with the cooked carrots, pumpkin seeds, croutons and some goat cheese. This is your winter dish! Now add some shrimp and watermelon to give it that spring dish! Drizzle some olive oil and some pepper to taste!