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.

04 Oct This entry was published on October 4, 2006 at 1:48 am and is filed under food, general. Bookmark the permalink. Follow any comments here with the RSS feed for this post.