Shrimp and Sauteed Escarole

I've been very bad about posting over the past few weeks, but the approach of spring (and another season of CSA deliveries!) makes me want to recommit. Here we go! This month's Bon Appetit had some great ideas, especially this warm shrimp and wilted escarole salad. The recipe also calls for radishes, which for some reason Harris Teeter didn't have, and anchovies, which I forgot to get, but you can check out the original if you're interested. The bitter escarole mellows out once it's cooked, and goes together well with the meaty shrimp. The final squeeze of lemon juice is clutch - it brings the whole dish together, adds a little sweetness to the escarole and a little tartness to the shrimp. This  dish was fairly quick, once the shrimp were cleaned (a note that about that: Sky and I bought unpeeled, uncleaned shrimp, and it was a huge pain in the butt - if you can get peeled, deveined shrimp that's good quality, go for it).

Total time to cook (once the shrimp were cleaned and escarole shredded, which took about 20 minutes): 10 minutes
Makes two servings (or four, for a side)

1 head of escarole, with the leaves torn into medium pieces
1 lb shrimp (peeled and deveined)
3 large garlic cloves, minced
2 tbsp drained capers, roughly chopped
2 tbsp olive oil
1 tbsp margarine
3 tbsp grated parmesean 
1 tbsp fresh lemon juice
Pepper, for seasoning
- In a large pan, heat the olive oil and margarine over medium-high heat. Add the garlic and capers and cook until the garlic starts to brown, about one minute.
- Season the shrimp with pepper. Add the shrimp to the pan, mix them in well with the capers and garlic, and cook until they start to turn opaque, about four minutes.
- Add half of the escarole and mix it around until it starts to wilt. Add the rest of the escarole and toss well until it's all wilted and mixed up with the garlic, capers and shrimp.
- Mix in the lemon juice and parmesean. Serve right away.

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