Chili Grilled Shimp, Polenta Crouton and Frico Salad with Honey Lemon Vinaigrette
Author: Nicole ~ Cooking for Keeps
Serves: 2 entree 4 side salads
Ingredients
8 Ounces baby greens
1 pint cherry tomatoes
½ cup grated parmesan cheese
1 pound shrimp, peeled and deveined
½ teaspoon chili powder
2 tablespoons +1 teaspoon olive oil
2 cups water
¼ teaspoon salt
½ cup cornmeal
¼ cup lemon juice
1 teaspoon Dijon
2 teaspoons honey
1 small garlic clove, grated
Instructions
In a medium saucepan, boil 2 cups water and salt. Slowly whisk in cornmeal. Cook 15 minutes, whisking occasionally. Pour onto a baking sheet, making sure the polenta is about ½ inch thick. Cool completely.
Cut polenta into small squares. Make sure there is no moisture, if needed dry with paper towel.
Preheat oven to 375 degrees. Place grated Parmesan in a large flat circle on a baking sheet covered with parchment or silt pad. Place in oven and cook for 5-7 minutes until pale brown, cool until crisp, break into pieces.
Increase oven temperature to 450 degrees. Place cut polenta onto a baking sheet, and bake until crispy and slightly brown, about 15 minutes.
Heat a grill pan to a high heat. Toss shrimp with 1 teaspoon olive oil and chili powder. Season with salt and pepper. Grill, until bright pink and cooked through, about one minute per side.
In a small bowl, whisk lemon juice, garlic, mustard and honey. Slowly whisk in remaining olive oil. Season with salt and pepper.
Assembly: Toss greens with a little salt and pepper. Toss in hot shrimp, croutons, tomatoes and frico. Pour dressing in and toss again.
Recipe by Cooking for Keeps at https://www.cookingforkeeps.com/chili-grilled-shimp-polenta-crouton-frico-salad-honey-lemon-vinaigrette/