Warm Shrimp and Escarole Salad

This is another one of those quick meals that is terrific for during the week cooking.  For convienence, I usually pick up the raw shrimp already peeled and deviened.  Trader Joe's has a great frozen product also.  I am serving this with a brown rice pilaf.  


2 Tbsp.olive oil
1 Tbsp. unsalted butter
2 anchovy fillets packed in oil, drained
2 large garlic cloves, finely chopped
2 Tbsp. drained capers, chopped
8 radishes, trimmed, quartered
1 1/4 pounds large shrimp, peeled, deveined
1 head of escarole, torn into large pieces (about 10 cups)
3 Tbsp. finely grated Parmesan
1 Tbsp. fresh lemon juice
Kosher salt, freshly ground pepper


Heat oil and butter in a large skillet over medium heat. Add anchovies and cook, mashing with the back of a spoon, until anchovies dissolve and a paste forms, about 3 minutes. Add garlic and capers; cook, stirring constantly, until garlic is fragrant but not brown, about 1 minute.

Increase heat to medium-high. Add radishes and cook, tossing often, until crisp-tender, about 3 minutes. Add shrimp; cook, tossing occasionally, until just cooked through, about 4 minutes.

Add half of escarole and toss until beginning to wilt, about 1 minute. Add remaining escarole and toss until wilted, about 1 minute more. Remove from heat.
Add Parmesan and lemon juice. Season with salt and pepper; toss to combine.  Serve and Enjoy!