1/2 teaspoon chile powder
1/2 teaspoon paprika
1/4 teaspoon sea salt
1/8 teaspoon ground black pepper and cayenne pepper
1 lb large raw shrimp, peeled and deveined, tail off
1 tablespoon olive oil, divided
3 medium shallots, thinly sliced
2 lean deli-fresh turkey sausages (7oz), casings removed
1 bunch collard greens (about 1 lb), stems removed and leaves chopped

1/2 teaspoon chile powder 1/2 teaspoon paprika 1/4 teaspoon sea salt 1/8 teaspoon ground black pepper and cayenne pepper 1 lb large raw shrimp, peeled and deveined, tail off 1 tablespoon olive oil, divided 3 medium shallots, thinly sliced 2 lean deli-fresh turkey sausages (7oz), casings removed 1 bunch collard greens (about 1 lb), stems removed and leaves chopped

1. In a small bowl, mix together chile powder, paprika, salt, black pepper and cayenne. In a medium bowl, toss shrimp with 1 teaspoon spice mixture until coated.
2. Heat 2 teaspoons oil in a large saute pan or wok on medium-high. Add shallots and cook, stirring frequently, for 3 minutes, until softened. Add shrimp and cook, stirring frequently, for 3 more minutes, until just turning pink. Transfer shallot-shrimp mixture to a bowl and return pany to heat.
3. Heat remaining 1 teaspoon oil in pan. Add sausage and cook, breaking up meat with a wooden spoon, for about 3 minutes, until browned. Stir remaining spice mixture and collard greens into pan. Cover and cook for 2 minutes. Remove lid, stir and cook for 2 more minutes. Add shallot-shrimp mixture back to pan, stir and cook for 1 more minute, until heated through. Serve immediately.