Warm Shrimp and Escarole Salad

INGREDIENTS

• 2 olive oil
• 1 unsalted butter
• 2 anchovy fillets packed in oil, drained
• 2 large garlic cloves, finely chopped
• 2 drained capers, chopped
• 8 radishes, trimmed, quartered
• 1 1/4 large shrimp, peeled, deveined
• 1 head of escarole, torn into large pieces (about 10 cups)
• 3 finely grated Parmesan
• 1 fresh lemon juice
• Kosher salt, freshly ground pepper