Easy recipe Warm Shrimp and Escarole Salad

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two olive oilone unsalted buttertwo anchovy (Recipes by ingridients anchovy) fillets packed in oil, drainedtwo large garlic cloves, finely choppedtwo drained, capers (Recipes by ingridients capers) choppedeight radishes, trimmed, quarteredone one quarter large shrimp, peeled, deveinedone head of escarole, torn into large pieces (about ten cups)three finely grated Parmesanone fresh lemon juice Kosher, salt (Recipes by ingridients salt) freshly ground pepper. Hearty escarole maintains its volume when cooked, which makes it a great choice for a quick saute with shrimp..