Roast your sweet potato croutons and grill the lemon pepper shrimp.
Add chopped kale to a big bowl. Drizzle ½ of the avocado caesar dressing over kale and toss. Taste and add more dressing, if desired (I like the kale well-coated so I use the whole batch of dressing).
To serve, add dressed kale into serving bowls and top with sweet potato croutons, grilled shrimp and avocado slices.