Ingredients Jump to Instructions ↓

  1. 16 Jumbo shrimp - peeled, deveined

  2. 3 Garlic cloves - peeled, minced

  3. 3/4 cup 109g / 3.8oz Fresh bread crumbs

  4. 2 Lemons - juiced

  5. Salt - to taste

  6. Freshly-ground black pepper - to taste

  7. 4 tablespoons 60ml Extra-virgin olive oil - divided

  8. 2 Escarole - cut in eighths,

  9. And cored

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 400 degrees.

  2. In a glass baking dish, toss together the shrimp, garlic, bread crumbs, and lemon juice. Season with salt and pepper, to taste, and toss again. Drizzle with 2 tablespoons of the olive oil and bake in the oven until the shrimp are just cooked through and the bread crumbs are golden brown, about 6 to 8 minutes.

  3. While the shrimp cook, heat a 10 or 12-inch saute pan over medium-high heat and add the remaining olive oil. When the oil is hot but not smoking, add the escarole to the pan and saute until wilted and tender. Season with salt and pepper, to taste, and serve with the shrimp.

  4. This recipe yields 4 servings.


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