Clean the shrimp, peel if preferred. I prefer to cook the shrimp unpeeled as it retails more flavor, and to peel during the eating process.
In a large nonstick heavy skillet over medium-low heat add the butter, when it is melted and barely starts to simmer add half of the minced garlic and Badia spices, cook for 1 minute and add the shrimp. Cook for 4-5 minutes, stirring occasionally. Add the lemon juice, chopped jalapeño and white wine, sprinkle generously with salt, pepper. Cook for 4 minutes and add the rest of the garlic, chopped basil and parsley, stir gently and continuously until the shrimp is just cooked, another 3-4 minutes.
Taste the mixture and add a little more salt if needed.
Remove the stems from the kale leaves and discard. Chop the leaves and add them to a large bowl, top with olive oil, salt, pepper, minced garlic and lemon juice. Massage well with your hands. Let the kale stand/marinate for 5-10 minutes.
Distribute the chopped kale into 2 salad bowls, top with shrimp and sliced avocado pieces.
Serve with fresh bread.