Warm Shrimp and Escarole Salad

INGREDIENTS

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