This is for garlic lovers and those who need a quick appetizer or tapa. Easy, delicious, nutritious and perfect for summer!

Preparation time: 20 minutes

What you need:

3 tablespoons olive oil

3 large garlic cloves, minced

½ bunch kale leaves (about 5oz/150g); thick stems removed and leaves sliced

1 lb (500g) large tail-on shrimp (about 20), peeled and deveined

1 ½ teaspoons paprika powder

1/4 teaspoon salt

½ teaspoon chili flakes (or more if you like it spicier)

3-4 tablespoons roasted sunflower seeds

How to do it:

Heat oil in a nonstick skillet over medium heat and add garlic. Cook for about 4 minutes, stirring frequently, until the garlic has slightly browned, but not burnt.

Add the kale and cook, stirring, until just wilted, about 2 minutes.

Add the shrimp, paprika, salt and chili flakes and cook, stirring frequently, until the shrimp turns pink and is just cooked through, about 3 minutes.

Taste, and season with additional salt and/or chili, if desired.

Sprinkle sunflower seeds on top and serve right away.