Spicy Shrimp With Lemon-Peanut Kale & Rice

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1 cup basmati or jasmine rice

The kale:

2 tablespoons olive oil

5 cloves garlic, minced

2 bunches dino kale, stems removed and leaves sliced in ribbons (see Note)

Salt, to taste

2 tablespoons fresh lemon juice

The shrimp:

2 tablespoons butter

1 teaspoon whole cumin seeds or 1/2 teaspoon ground

1 teaspoon ground coriander

1 teaspoon red chile flakes

1 teaspoon smoked or regular paprika (see Note)

1/4 teaspoon black pepper

1 1/2 pounds large or jumbo shell-on shrimp

Sea salt to taste

2-4 tablespoons roasted unsalted peanuts, roughly chopped

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