This salad has alllll the delicious flavors and textures—plus heart-healthy kale. Winner dinner!
Pat the shrimp dry; transfer to a large bowl. Season with salt and pepper and toss with 3 tbsp. of mayonnaise. Place the panko in a shallow dish. Roll the shrimp in the panko to coat.
In a large skillet, cook the bacon over medium heat, turning once, until crispy, about 10 minutes. Transfer the bacon to a plate lined with paper towels. Reserve the fat in the skillet.
Meanwhile, in a large bowl, whisk the remaining 2 tbsp. mayonnaise with the buttermilk, chives, and lemon juice. Season with salt and pepper. Toss the kale and Brussels sprouts with the dressing, massaging the dressing into the vegetables; season.
Add the oil to the bacon fat in the skillet; heat over medium. Add half the shrimp in a single layer. Cook, turning once, until the panko is golden and the shrimp are just cooked through, about 5 minutes. Transfer to a plate lined with paper towels. Repeat with the remaining shrimp.
Toss the tomatoes with the salad. Divide the salad among plates. Top with the shrimp and bacon.
