In a small bowl, whisk together the tahini, lemon juice, lemon zest, honey, and a splash of warm water until smooth and pourable. Set aside.

Pat the shrimp dry and toss them with half of the minced garlic and a pinch of red pepper flakes.

Heat 1 tablespoon of olive oil in a large cast iron skillet over medium-high heat. Add the shrimp and sear until pink and opaque, about 2 minutes per side. Remove shrimp from the pan and set aside.

In the same skillet, add the remaining tablespoon of oil and the rest of the garlic. Stir for 30 seconds until fragrant, then add the dry orzo. Toast the orzo for 1-2 minutes until slightly golden.

Pour in the chicken broth. Bring to a boil, then reduce heat to a simmer. Cover and cook for about 8-10 minutes, or until the liquid is mostly absorbed and orzo is tender.

Stir in the chopped kale and the tahini dressing. The heat from the orzo will wilt the kale perfectly. Fold the shrimp back in to warm through. Serve immediately with an extra squeeze of lemon!