1. Heat up a small non-stick pan over medium heat and add about 3-4 tablespoons of olive oil.
2. When the oil begins to give off just a hint of steam, add the onions. Give them a thorough stir so that the onions get coated in the oil. Add a few pinches of salt and a few pinches of ground black pepper. Cook for about 10-15 minutes, until the onions turn a deep golden brown color.
3. When the onions are caramelized, let cool for 15 minutes.
4. In the meantime, in a small mixing bowl, whisk together the balsamic vinegar, whole grain mustard, a couple pinches of salt, and a couple pinches of ground black pepper. Slowly drizzle in the olive oil as you whisk stopping when you get the desired consistency. Mix in the sweet onions. Set aside.
5. In a medium pan, heat up 2-3 tablespoons of canola oil.
6. Add the shrimp in batches of 6 or 7 and season with salt and pepper.
7. Cook the shrimp just until it begins to curl (30 seconds or so), then flip and cook for another 30 seconds or so.
8. Immediately transfer the shrimp to a plate and squeeze some lemon over them.
9. Toss baby kale with the onion dressing (start with less dressing first) and serve with the shrimp on top! Enjoy!
Ronnie Woo creates a restaurant style dish with basic ingredients right out of your kitchen pantry. The warm sweet caramelized onion balsamic vinaigrette is a dressing for the baby kale and compliments the succulent lemon-garlicky shrimp perfectly. It looks and tastes so beautiful and it is an unbelievably delicious bite, like summer on a fork!