I want to try this..

This recipe looks YUMMY!! I am a gal who has to see pictures of food before I can make it and I must say that this looks delicious!

(Serves 4)
Pink shrimp season: April–October

• 2 heads Belgian endive, leaves sliced into long thin slices
• 1/2 pound arugula
• 1 head radicchio, shaved into thin slices
• Approximately 1 cup roasted autumn vegetables or fruits to taste (optional) such as butternut squash, red onions, pears or apples
• 3 tablespoons butter, divided
• 1 clove garlic, sliced
• 4 tablespoons slivered almonds
• 1 small onion, finely diced
• 1 bunch green onions, thinly sliced
• 1 teaspoon crushed chile flakes
• 1 pound Oregon shrimp, cooked and peeled
• Juice of 1 lemon
• 1 bunch parsley, finely chopped

Directions

For the salad:
Mix all of the greens and divide among four plates. Set aside.

For the vinaigrette:
Heat 2 tablespoons of butter in a large sauté pan. When it's melted, add the garlic, almonds, onion, and green onion. Sauté for about three minutes or until the onion is translucent.

Add the chile flakes and the shrimp, tossing to combine. The shrimp will begin to release some of their liquid creating the base of the vinaigrette. Add the lemon juice and simmer for two minutes on medium heat. At this point the mixture should have a slightly saucy texture.

Add the remaining butter and the chopped parsley and remove the pan from the heat, swirling to incorporate the butter as it melts. The vinaigrette should have a salsa-like consistency. Season the vinaigrette generously with salt and divide evenly between the four salads. Serve immediately.

recipe/picture