Ingredients
3 tablespoons butter
1 pound peeled, deveined large shrimp
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons hot sauce
8 cups torn escarole
1 tablespoon lemon juice
Crumbled blue cheese
Preparation
Melt butter in a large skillet over medium-high. Add shrimp and salt and pepper, and saute until shrimp are opaque. Remove from heat and swirl in hot sauce. Let cool slightly, then toss with escarole and lemon juice. Season and sprinkle with cheese.
