Instructions: Peel the mango and cut the flesh away from the pit. In a blender or food processor, puree the mango and lemon juice.

In a large nonstick frying pan over medium-high heat, combine the shrimp, stock, chili powder and hot-pepper sauce. Stir until the shrimp are well coated with the seasonings and cooked through, about 3 minutes. Remove from the heat. Add the pineapple, tomatoes and onions.

Line a large platter with the kale. Spoon the salad onto the greens. Drizzle with the mango puree.

This recipe yields 4 servings.

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