In a saucepot, bring water to a low boil.
Meanwhile, heat 1 tablespoon EVOO over medium-high heat in a sauté pan. Add kale and wilt, season with salt, pepper and nutmeg to taste. Reduce heat to low.
Heat 1/2 tablespoon EVOO in another skillet over medium-high heat. Add peppers, onions and garlic, season with salt and pepper, and cook to tender crisp, 3-4 minutes. Remove to a plate.
Pat shrimp dry, season with salt, pepper, paprika and coriander. Add remaining 1/2 tablespoon EVOO to the skillet, half a turn over high heat. Add shrimp and toss 3-4 minutes until firm and blackened at edges. Add hot sauce then douse pan with orange juice and beer. Add vegetables back to pan, reduce heat and add 2 tablespoons butter. Keep warm and bubbling over low heat.