Instructions: Butterfly shrimp by splitting meat almost all the way through lengthwise.

Heat a large nonstick skillet over medium to medium-high heat. Add oil and butter to pan and melt butter. Add crushed pepper, garlic, and shrimp. Saute shrimp until pink but not cooked through, 2 minutes, then add wine and let it almost evaporate out, another 2 minutes. Remove pan from heat and sprinkle shrimp with lemon juice and parsley then season with salt and pepper, to taste.

Pile several shrimp on each plate of Caesar Greens and serve.

This recipe yields 4 servings.

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