Tonight’s dinner was inspired by an appetizer at Landmarc.
Clockwise from top left: frisee, garlic, shrimp, unsalted butter, capers, lemon.
1 T. butter, melted.
2 cloves of garlic, sliced thinly. Cook until slightly browned.
Shrimp, after about 2 to 3 minutes.
Artichoke hearts, 1 T. chopped fresh marjoram, kosher salt, cracked black pepper and some of the garlic.
Assembly: Break half a head of frisee into pieces. Wilt on moderate heat for 30 seconds.
Toss with a dressing of the juice of 1 lemon, EVOO, 1 T. capers, chopped fresh chives, salt and pepper.
Top with shrimp and artichoke hearts. Serve immediately.