Just one anchovy filet, fried and mashed, is a nod to traditional Caesar dressing, and adds depth and special flavor to the shrimp. It takes no time at all for the shrimp to cook, so keep a close eye and toss often for even color. Cook, relax, and enjoy!

What we send: 2 large garlic cloves 5 oz radishes 1 oz Parmesan 1 lemon 1 small head of escarole 8 oz medium-large shrimp 1 cup couscous 1 pat butter 1 anchovy fillet packed in oil coarse salt olive oil freshly ground black pepper

Equipment: microplane or grater large skillet medium saucepan

Recipe steps:

  1. Prep ingredients Peel and finely chop garlic. Trim top and bottom of radishes then cut into thin wedges. Grate Parmesan. Juice ½ of the lemon; cut other ½ into wedges. Remove stem end from escarole and tear leaves into large pieces. Wash well and spin dry. Season shrimp all over with salt and pepper.

  2. Make couscous In medium saucepan, bring 1 cup water and a pinch salt to a boil. Add couscous, stir, and cover. Remove from heat and set aside to steam, 5 minutes. Fluff with a fork and cover to keep warm until ready to serve.

  3. Cook anchovy and garlic Heat butter and 1 tablespoon oil in a large skillet over medium. Drain anchovy from oil and cook, mashing with the back of a spoon, until anchovy dissolves, about 30 seconds. Add garlic; cook, stirring constantly, until garlic is fragrant, about 30 seconds. Increase heat to medium-high.

  4. Cook shrimp Add radishes and shrimp. Cook, tossing often, until radishes are crisp-tender and shrimp are almost cooked through, about 2 minutes.

  5. Cook escarole Add escarole, season with salt, and toss until beginning to wilt, about 1 minute. Remove from heat.

  6. Finish Add lemon juice and ½ of Parmesan. Season with salt and pepper; toss to combine. Serve salad over couscous topped with remaining Parmesan, a sprinkle of cracked pepper, and lemon wedges on the side. Enjoy!

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