Create the spice mix for the shrimp by combining the Carne Asada mix and Old Bay
Use a paper towel to pat the shrimp dry
Dump all but 1/2 tsp of spice mix on to the shrimp and mix. You'll use the rest as a garnish.
Heat a large skillet (12 in.) over medium high heat for the cauliflower grits
Add heavy cream, chicken stock, cream cheese, butter, salt, black pepper, and chives to the pan. Whisk together until cream cheese is melted (~4 minutes)
Add cauliflower rice to the pan and cook in sauce until tender (6-8 minutes was enough for me, but I'd check at 5 minute intervals)
Heat another skillet (10 in.) over medium high heat for the shrimp
Add seasoned shrimp and green onions (if using). Cook (undisturbed) until one side of the shrimp is pink (~2 minutes)
Mix in butter and Caramel sauce. Cook for an additional minute or two. Turn off heat and set aside.
Heat a small skillet (8 in.) over medium high heat for the kale
Add kale, butter, garlic, salt and pepper.
Sauté until the kale is tender (~5 minutes). Add more salt, pepper or even a squeeze of lemon if you'd like.