• Peel and finely chop enough yellow onion to measure 1 cup.
• Finely chop, press, or grate enough garlic to measure 1 tablespoon. Divide into two equal portions, one for the yuca mash and one for the kale.
• Scrape off any seeds from the roasted red peppers; finely chop the peppers.
• Peel the yuca; cut in half lengthwise, then crosswise into ¼-inch-thick half-moons.
• Juice half the lime; cut half into wedges for garnish.

In a medium sauce pot over medium heat, warm 1 tablespoon oil until hot but not smoking. Add the onion and cook, stirring occasionally, until starting to soften, 3 to 4 minutes. Stir in half the garlic and cook until fragrant, about 1 minute. Stir in the roasted red peppers and tomatoes and cook until warmed through and the liquid is thickened slightly, 1 to 2 minutes. Season with salt and pepper.
Add the yuca, coconut milk, and 1 cup water. Bring to a boil, reduce to a simmer, cover, and cook until the yuca is very tender, 13 to 15 minutes. Remove from the heat. Using a masher, fork, or the back of a spoon, coarsely mash the yuca mixture with the liquid; do not overmash (some lumps are okay). Stir in 1 teaspoon lime juice.
While the yuca cooks, prepare the rest of the meal.

In a medium frying pan over medium heat, warm 1 teaspoon oil until hot but not smoking. Stir in the remaining garlic and cook until fragrant, about 1 minute. Add the kale and cook, stirring occasionally, until the kale is just wilted, 2 to 3 minutes. Transfer to a plate. Do not clean the pan.
While the kale cooks, start preparing the shrimp.

• Rinse the shrimp, then drain on a paper-towel-lined plate and pat dry. In a medium bowl, toss the shrimp with the spice blend; coat lightly with oil and season lightly with salt and pepper.

In the same pan used for the kale, warm 2 to 3 teaspoons oil until hot but not smoking. Add the shrimp and cook, turning once, until firm and cooked through, 1 to 2 minutes per side for regular shrimp, 2 to 3 minutes per side for jumbo shrimp.
While the shrimp cook, prepare the garnishes.

• Trim the root ends from the scallions; thinly slice the scallions on the diagonal.
• Coarsely chop the cilantro.

Transfer the yuca mash to individual bowls and top with the shrimp. Sprinkle with as much cayenne as you like and garnish with the scallions and cilantro. Serve the kale and lime wedges on the side.