Warm Shrimp and Escarole Salad
['2 tablespoons olive oil', '1 tablespoon unsalted butter', '2 anchovy fillets packed in oil, drained', '2 large garlic cloves, finely chopped', '2 tablespoons drained capers, chopped', '8 radishes, trimmed, quartered', '1 1/4 pounds large shrimp, peeled, deveined', '1 head of escarole, torn into large pieces (about 10 cups)', '3 tablespoons finely grated Parmesan', '1 tablespoon fresh lemon juice', 'Kosher salt', 'freshly ground pepper']
Heat oil and butter in a large skillet over medium heat. Add anchovies and cook, mashing with the back of a 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 of 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.
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