Warm Shrimp and Escarole Salad

2 Tbsp olive oil
1 Tbsp unsalted butter
2 anchovy fillets packed in oil, drained
2 large garlic cloves, finely chopped
2 Tbsp drained capers, chopped
8 radishes, trimmed, quartered
1 ¼ lb large shrimp, peeled, deveined
1 head escarole, torn into large pieces (about 10 cups)
3 Tbsp. finely grated parmesan
1 Tbsp fresh lemon juice
kosher salt, freshly ground pepper

Heat oil and butter in large skillet over medium heat. Add anchovies and cook, mashing with the back of spoon, until anchovies dissolve and a paste forms, about 3 minutes. Add garlic and capers; cook, stirring constantly until garlic is fragrant but not brown, about 1 minute.

Increase heat to medium-high. Add radishes and cook, tossing often, until crisp-tender, about 3 minutes. Add shrimp; cook, tossing occasionally, until just cooked through, about 4 minutes.

Add half escarole and toss until beginning to wilt, about 1 minute. Add remaining escarole and toss until wilted, about 1 minute more. Remove from heat.

Add parmesan and lemon juice. Season with salt and pepper; toss to combine.