SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)
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.