In a mixing bowl, toss the shrimp with olive oil, minced garlic, sumac, salt, and black pepper. Set aside to marinate for about 10 minutes.
In a frying pan over medium heat, add the shredded cabbage and chopped kale. Sauté for 3-4 minutes until slightly wilted. Remove the greens and set aside.
In the same frying pan, add the marinated shrimp. Cook for 2-3 minutes on each side, or until they turn pink and opaque.
Lay out the slices of whole grain bread. Distribute the sautéed greens evenly across two slices, followed by the cooked shrimp. Top with the remaining bread slices.
Wipe the frying pan clean, then toast the assembled sandwiches on medium heat for about 2-3 minutes on each side until golden brown.
Cut the sandwiches in half and serve with a side salad and lime wedges for that citrus kick.
