Ingredients:
For the Shrimp:

1 lb large shrimp, peeled and deveined
1 tbsp + 1/4 tsp paprika
1 tsp + 1/4 tsp garlic powder, divided
1/2 tsp onion powder
1 tsp + 1/4 tsp cayenne pepper, divided
1/4 tsp black pepper
1 tsp dried thyme
1 tsp dried oregano
1/4 tsp salt
2 tbsp butter
3 tbsp honey
For the Salad:

5-6 cups kale, chopped
1 avocado, sliced
1 cup frozen roasted corn (such as Trader Joe's)
For the Tahini Caesar Dressing:

1 tbsp dijon mustard
2 tbsp tahini
2 tsp anchovy paste
2 cloves garlic, minced
1/4 cup shredded parmesan cheese
3 tbsp fresh parsley, chopped
3 tbsp lemon juice
1/4 cup extra virgin olive oil
Instructions:
Prepare the Shrimp:
In a bowl, combine the paprika, garlic powder (1 tsp), onion powder, cayenne pepper (1 tsp), black pepper, thyme, oregano, and salt. Mix well.
Toss the shrimp in the spice mixture until evenly coated.
In a large skillet, melt the butter over medium-high heat. Add the seasoned shrimp and cook for about 2-3 minutes on each side, or until they are pink and cooked through.
Drizzle the honey over the shrimp in the last minute of cooking, allowing it to caramelize slightly.
Make the Tahini Caesar Dressing:
In a bowl, whisk together the dijon mustard, tahini, anchovy paste, minced garlic, parmesan cheese, parsley, lemon juice, and olive oil until smooth. Adjust seasoning to taste.
Assemble the Salad:
In a large bowl, combine the chopped kale and roasted corn. Drizzle with the tahini Caesar dressing and toss to coat.
Divide the salad among serving plates. Top with the hot honey blackened shrimp and sliced avocado.
Serve:
Garnish with additional parmesan cheese and parsley if desired. Enjoy your Hot Honey Blackened Shrimp Caesar Salad!