Crispy Lemony Shrimp

By á-46802

Rocco Di Spirito serves 4

Ingredients

• 12 jumbo shrimp, peeled and de-veined
• 3 cloves garlic, peeled and minced
• 3/4 cup fresh breadcrumbs
• juice of 2 lemons
• 2 tbsp. olive oil
• 2 lg heads of escarole, cut into 1/8ths and cored
• Salt and pepper to taste

Preparation

Step 1

Preheat oven to 350
Put shrimp, garlic, breadcrumbs, and lemon juice in a glass baking dish. Season with salt and pepper. Toss and drizzle with 2 tbsp. olive oil and bake for 6-8 minutes, until shrimp are pink and breadcrumbs are golden brown.

Heat a 10-12" sauté pan over medium high heat until oil is hot, but not smoking. Add escarole and sauté until wilted and tender. Serve the shrimp on top of the escarole.