For Sonja's birthday she requires seafood and chocolate cake. She also loves spicy, so this was last night's birthday dinner for her. I was going to use chili piquins out of the garden, but the birds got all of the ripe ones (Mockingbirds, perhaps Abbie?). Fresno peppers aren't too terribly hot and provide a wonderful flavor.

Serves 4

shrimp marinade:

• 1/4 cup olive oil
• 2 tablespoons soy sauce
• 1 tablespoon Sriracha pepper sauce
• 1 tablespoon freshly grated ginger
• 1 tablespoon brown sugar
• 2 cloves garlic, minced
• 1 pound large shrimp, peeled & deveined

1. Combine all ingredients in a large ziploc bag and shake around to mix.
2. Refrigerate for at least one half hour, up to two hours.

Kale and Shrimp :

• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 3-4 Fresno peppers, sliced in rings
• 1/2 of a large onion, slivered
• 1 bunch kale, chopped
• 1/2 cup dry white wine
• teaspoons salt & pepper to taste

1. Heat a large skillet over medium-high heat. Add the olive oil, garlic, Fresno peppers and onion and cook until fragrant, about 1 minute.
2. Add the kale and toss it all together. Cook another minute or so until the kale turns bright green.
3. Add the white wine and lower the heat to simmer for 4-5 minutes or until the wine is almost gone.
4. In the same skillet, move the kale mixture aside and add the shrimp (add a little of the marinade if the skillet is too dry). Turn the heat back up and cook the shrimp until firm, about two minutes per side.
5. Toss the kale and shrimp together and add salt & pepper to taste.