Ingredients

• 1-1/2  lbs. fresh or frozen large shrimp
•   Salt and freshly ground black pepper
• 2  Tbsp. olive oil
• 2  cloves garlic, minced
• 2  Tbsp. white wine or reduced-sodium chicken broth
• 2  Tbsp. white wine vinegar
• 2  tsp. snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
• 1-1/2  cups fresh chicory leaves, trimmed and coarsely torn
• 1-1/2  cups packed fresh baby spinach leaves
• 1  head Belgian endive, trimmed and thinly sliced crosswise
• 1  oz. Parmesan cheese, shaved

Directions

1. Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact, if desired. Rinse shrimp; pat dry with paper towels. Sprinkle lightly with salt and black pepper.

2. In small saucepan heat oil and garlic over low heat for 5 minutes to infuse the oil with the garlic flavor. Whisk in wine, vinegar, and thyme. Keep warm over very low heat.

3. Meanwhile, heat a grill pan over medium-high heat. Add shrimp; cook for 3 to 5 minutes or until shrimp are opaque, turning once halfway through cooking.

4. In a large bowl combine chicory, spinach, and endive. Add warm garlic mixture; toss gently to coat. Divide among 4 serving plates. Top with grilled shrimp and Parmesan cheese. Makes 4 servings.