Chili Grilled Shimp, Polenta Crouton and Frico Salad with Honey Lemon Vinaigrette
Author: 
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
  1. 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.
  2. Cut polenta into small squares. Make sure there is no moisture, if needed dry with paper towel.
  3. 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.
  4. Increase oven temperature to 450 degrees. Place cut polenta onto a baking sheet, and bake until crispy and slightly brown, about 15 minutes.
  5. 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.
  6. In a small bowl, whisk lemon juice, garlic, mustard and honey. Slowly whisk in remaining olive oil. Season with salt and pepper.
  7. 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/