By David Cohen

Bitter greens really make this dish pop! This time around I used endive along with some local arugula -- gave me a nice color mix. Other greens that would have worked include radicchio, mustard and collard.



Season 1 pound of shelled shrimp with salt and pepper. Heat a splash of olive oil over medium heat in a large cast iron skillet or sauté pan, slide in the shrimp and cook for a couple of minutes.

Flip the shrimp and leave on the heat for another minute or so and then stir in 2 tablespoons of room temperature butter and 1 tablespoon of honey. Turn the heat down to low and mix to coat well.


Toss the shrimp and every last drop of the honey butter together with the greens in a large bowl. Let sit for a minute so the greens can wilt a bit, salt to taste and then serve.