=====Chipotle Butter=====

1/4 cup unsalted butter -- room temperature

1 chipotle pepper in adobo sauce -- minced

1 tablespoon honey

1/2 teaspoon Kosher salt

=====Shrimp and Greens=====

1 1/2 pounds raw shrimp -- peeled and deveined

Kosher salt and freshly ground black pepper

8 ounces arugula

1 small head radicchio or escarole -- coarsely chopped

1/2 cup mint leaves

1/2 cup Italian parsley leaves

Kosher salt and freshly ground black pepper

To make the chipotle butter, stir the unsalted butter, pepper, honey, and salt together in a small bowl.

In a large, heavy skillet, melt 1 tablespoon of the chipotle butter. Season the shrimp with salt and pepper. Add the shrimp and cook over medium-high heat for 2 minutes. Flip the shrimp over and cook another 2 minutes, until cooked through and opaque. Remove the shrimp to a plate.

Using the same skillet, melt the remaining chipotle butter. Add the arugula, radicchio, and herbs. Cook, tossing with tongs, until the greens wilt, 1 to 2 minutes. Taste and season with salt and pepper.

To serve out of the skillet, return the shrimp to the pan, and arrange on top of the greens. Alternatively, place the greens on top of polenta or rice on a serving dish. Arrange the shrimp on top.