Shrimp are seared and glazed in chipotle-honey butter in this warm seasonal salad from chef JJ Johnson. He serves the shrimp over gently sautéed radicchio and endive, which mellows their bitter edge without losing their color or delicate crunch.

Ingreadient

• 1/4 cup unsalted butter, at room temperature
• 1 tablespoon honey
• 1 chipotle in adobo with sauce, minced
• Salt
• Freshly ground black pepper
• 2 pounds raw large shrimp, peeled and deveined
• 4 ounces frisée, coarsely chopped (about 4 cups)
• 4 ounces radicchio and/or escarole, coarsely chopped (about 4 cups)
• 1 endive, cored, leaves halved crosswise
• 1 cup coarsely chopped parsley

Direction

1. In a small bowl, stir together the butter, honey, chipotle, and 1/2 teaspoon salt until smooth.
2. In a large cast-iron skillet, melt 1 tablespoon of the chipotle butter. Season the shrimp with salt and pepper. Add half of the shrimp to the skillet, and cook over moderately high heat until opaque, turning once, about 4 minutes. Transfer to a plate. Repeat with 1 tablespoon of the chipotle butter and remaining shrimp.
3. In the same skillet, melt the remaining chipotle butter. Add the frisée, radicchio, endive, and parsley, and cook, tossing with tongs, until the greens are wilted, 1 to 2 minutes. Remove the skillet from the heat, and top the greens with the reserved shrimp and any pooled juices before serving.

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