- Season shrimp with Thai Red Curry powder and a squeeze of lime.
- Heat oil in a large skillet over medium high. Add shrimp and cook without flipping about 3 minutes or until pink. Turn them all over and cook about 2 more minutes.
- Toss shrimp into bowl of fresh salad greens. Add diced kiwis, cilantro, lime juice and salt.
- Toss and enjoy with a glass of rose.