Linguini with Lemon Caper Sauce & Smoked Shrimp

After taking the first bite I was surprised by my new creation. I was afraid it wouldn't be flavorful enough, but I was completely wrong. Watching Giada on the Food Network for so many years definitely helped me pull this dish off.

Recipe
1 tbsp olive oil
1 garlic clove, minced
1 shallot, minced
4 kale stocks, chopped
3 lemons
salt and pepper
2 tbsp capers
1 lb linguini pasta
10 shrimp, skewered and dressed with lemon juice

First, start a large pot of water on high heat, seasoned with salt and bring to a boil. Then, skewer 4 to 5 shrimp per person, season with lemon juice, salt and pepper. Place these on a grill for 2 minutes on each side or in a smoker at 350 degrees for a few minutes on each side. They will turn a beautiful pink color. Cover with foil and set aside. Hopefully by now the water on the stove is boiling. Cook the linguini for 9 to 10 minutes or to the directions on the box.
In a large saute pan on medium heat saute the garlic and shallots in the olive oil, but do not brown. Add the chopped kale with 1 tbsp lemon zest and stir to incorporate. Season with salt and pepper. Squeeze in the juice of three lemons into the kale saute. At this time, using a large spoon or ladle, stir in 2 ladles full of the pasta water into the kale and lemon saute. This will help create a sauce. Add the capers, shrimp and cooked pasta, toss and let it all simmer together for a minute or two. Serve and enjoy.