Directions

1. To make the dressing, whisk together mayonnaise, Parmesan, lemon juice, olive oil, Worcestershire, anchovy, garlic, salt and pepper, to taste; set aside.
2. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
3. Place shrimp in a single layer onto the prepared baking sheet. Add olive oil, garlic and cajun seasoning; season with salt and pepper, to taste. Gently toss to combine.
4. Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes; set aside.
5. To assemble the salad, place kale in a large bowl; top with shrimp, Parmesan, salt and pepper, to taste. Pour the dressing on top of the salad and gently toss to combine.
6. Serve immediately, garnished with croutons.