I love the bitterness of dandelion greens. I love them raw in a salad, but even more briefly sautéed with onions and garlic. The sweetness of wild Gulf shrimp are for me the perfect counterpoint to the bitter greens. And since neither ingredient takes very long to prepare, together they make for a really special weeknight dinner. I love knowing I can come home from a long work day and have such a delicious (and healthy) dinner on the table in just a half hour, including prep. Best of all, it's just as good served at room temperature as it is hot.

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