Ingredients Seafood Shrimp Buttery Cast-Iron Shrimp with Winter Salad 4.7 (3) 3 Reviews Shrimp are seared and glazed in chipotle-honey butter in this warm seasonal salad from chef JJ Johnson. He serves the shrimp over gently sautéed radicchio and endive, which mellows their bitter edge without losing their color or delicate crunch. Slideshow: More Shrimp Recipes By JJ Johnson JJ Johnson Instagram JJ Johnson is a James Beard Award-winning chef, TV personality, and author best known for his fast-casual restaurant FIELDTRIP. The made-to-order rice bowl concept debuted in 2019, where Johnson highlights rice as a hero ingredient and showcases it in recipes sourced from around the world. Food & Wine's Editorial Guidelines Updated on February 1, 2018 Print Rate It Share Share Tweet Pin Email Photo: Johnny Miller Total Time: 25 mins Yield: 6 Ingredients 1/4 cup unsalted butter, at room temperature 1 tablespoon honey 1 chipotle in adobo with sauce, minced Salt Freshly ground black pepper 2 pounds raw large shrimp, peeled and deveined 4 ounces frisée, coarsely chopped (about 4 cups) 4 ounces radicchio and/or escarole, coarsely chopped (about 4 cups) 1 endive, cored, leaves halved crosswise 1 cup coarsely chopped parsley Directions In a small bowl, stir together the butter, honey, chipotle, and 1/2 teaspoon salt until smooth. In a large cast-iron skillet, melt 1 tablespoon of the chipotle butter. Season the shrimp with salt and pepper. Add half of the shrimp to the skillet, and cook over moderately high heat until opaque, turning once, about 4 minutes. Transfer to a plate. Repeat with 1 tablespoon of the chipotle butter and remaining shrimp. In the same skillet, melt the remaining chipotle butter. Add the frisée, radicchio, endive, and parsley, and cook, tossing with tongs, until the greens are wilted, 1 to 2 minutes. Remove the skillet from the heat, and top the greens with the reserved shrimp and any pooled juices before serving. Rate it Print