In a small bowl, combine the shrimp, salt, and pepper. Place a sauté pan over medium high heat. Add oil and shrimp. Sauté for 2-3 minutes.
Open the salad kit and remove the dressing and topping packages. Add the kale salad mix, sun dried tomatoes, and olives into the sauté pan and cook for another 2 minutes, stirring frequently. Reduce heat to low and mix in the lemon vinaigrette from the salad kit.
Place mixture into a serving dish and top with croutons and Asiago cheese.