The pairing of spicy Buffalo sauce with blue cheese is an American classic -- this salad brings the two together again with delicate sauteed shrimp and escarole.
Melt butter in a large skillet over medium-high. Add shrimp and salt and pepper, and saute until shrimp are opaque. Remove from heat and swirl in hot sauce. Let cool slightly, then toss with escarole and lemon juice. Season and sprinkle with cheese.