Ingredients
3 tablespoons olive oil
1 1/2 pounds medium shrimp, peeled and deveined
Coarse salt and ground pepper
1 1/2 pounds endive (5 to 6 heads), sliced crosswise 1 inch thick
1/2 cup dry white wine (optional)
2 tablespoons coarsely chopped fresh parsley
Lemon wedges, for serving (optional)
Preparation
Heat 2 tablespoons oil in a large skillet over high heat. Season shrimp generously with salt and pepper. Add to skillet; cook, tossing frequently, until just opaque throughout, 4 to 5 minutes. Remove shrimp.
Add remaining tablespoon oil to skillet; add endive, and season with salt and pepper. Cook over high heat just until endive begins to soften, 2 to 3 minutes. Add wine (if using); cook until syrupy, 3 to 4 minutes.
Return shrimp to skillet. Add parsley, and toss until shrimp is heated through, about 1 minute. Serve with lemon wedges, if desired.
