1/2 cup Skinnygirl™ Italian Dressing, divided
1 pound extra large shrimp, peeled and deveined
2 cups grape tomatoes
4 cups kale, torn into bite sized pieces
2 cups cooked brown rice blend
Combine shrimp and Skinnygirl Italian Dressing. Let shrimp marinate while preparing the vegetables.
Toss tomatoes with 2 tablespoons Dressing. Preheat nonstick skillet over medium high heat. Add tomatoes and cook 7 minutes or until tomatoes begin to brown and burst, shaking pan to stir tomatoes. Remove and set aside.
Toss kale with remaining 2 tablespoons Dressing. Add kale to same skillet and cook 5 minutes or until just wilted. Remove and set aside.
Add shrimp to same skillet and cook 5 minutes or until pink.
Arrange shrimp, tomatoes, kale and rice blend in bowls and serve with additional Dressing if desired.