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Grilled Garlic Shrimp, Corn and Polenta.

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 3 -4 Servings

Ingredients
  

  • 1 lb. Extra Large Shrimp
  • 3 cloves of Garlic minced
  • 1 Tbsp. of Parsley chopped
  • 1 tsp. of Red Pepper Flakes
  • 1 Lemon juiced and divided
  • 2 Tbsp. of Olive Oil
  • 3 tablespoons butter divided
  • ¼ Cup of cherry or grape tomatoes halved
  • 2 Shallots thinly sliced
  • 2 Ears of corn
  • 1 cup Instant Polenta I use the Pastene brand
  • ¼ cup of shredded parmesan cheese
  • Salt and pepper

Instructions
 

  • Preheat grill to medium high heat. Prepare marinade for shrimp; combine minced garlic, parsley, red pepper flakes, juice of ½ a lemon and olive oil in a bowl. Toss the shrimp with the marinade and set aside for 5-10 minutes before threading on skewers.
  • While the shrimp is marinating, melt 1 tablespoon of butter in a small pan and sauté halved tomatoes and shallots together until the tomatoes release their juices and the shallots soften.
  • Preheat grill to medium high heat and add corn to the grill, rotating every 2-3 minutes until all sides are charred. Place shrimp skewers on the grill and cook about 3 minutes on each side until cooked through. Remove shrimp from the skewers, and use a sharp knife to slice the grilled corn off the cob. Add the grilled corn to the tomato and shallot mixture in the pan and keep warm.
  • Bring 4 cups of salted water to boil in a saucepan. When the water boils, whisk in the instant polenta and continue stirring for about 3 minutes, until thickened. Remove from heat and season well with salt and pepper, squeeze in remaining half of lemon juice, butter and fold in parmesan cheese.
  • Divide the polenta into bowls and serve with corn and tomato mixture on top, finishing with the shrimp skewers and garnish with additional fresh parsley and red pepper flakes.