Grilled Shrimp and Polenta

I *heart* grilled polenta. If you like cornbread or grits and all things grilled, then you'll love this dish.



Photo from Tina Rupp

Grilled Shrimp and Polenta
1-2 lbs. shrimp, deveined and peeled with tail left on
2 tablespoons extra virgin olive oil
Juice of 1 large lemon, plus 1 tablespoon grated peel and wedges for serving
1/2-1 teaspoon paprika
1/4-1/2 teaspoon cayenne pepper (go easy on this because it can get hot quick)
One tube prepared plain or sun-dried tomato polenta (18 ounces), cut into 12 slices
3 tablespoons extra virgin olive oil
Salt and pepper

Pre-heat a grill or grill pan to medium-high. In a shallow dish, toss the shrimp with 2 tablespoons EVOO, the lemon peel, paprika and cayenne.

Brush the polenta with 3 tablespoons EVOO and season with salt and pepper.

Cover and grill the shrimp and polenta, turning once, until the shrimp is opaque and the polenta is charred, about 6 minutes. Squeeze lemon juice over shrimp before serving.

Recipe adapted from RACHAEL RAY

Family Rating:
Brad: ****
Jordan: *****
Eli: ****
Phoebe: *****
Nena: *****
Overall Family Rating: 23/25