Grilled Polenta Shrimp Rounds

• Seafood

  • 1 lb Shrimp, medium

• Produce

  • 3 Garlic cloves
  • 1 Green onion
  • 1/4 cup Green onions
  • 2 tsp Jalapeno

• Condiments

  • 1 tsp Hot pepper sauce
  • 2 tsp Lime juice
  • 1/2 cup Mayonnaise

• Pasta & Grains

  • 12 cut into slices 1 tube (1 pound polenta

• Baking & Spices

  • 2 tbsp Cajun seasoning
  • 1/4 tsp Cayenne pepper

• Oils & Vinegars

  • 1/4 cup Olive oil

• Other

  • 4 6 wooden skewers

Found on cookingbride.com

Description

Ingredients

• ¼ cup olive oil
• 3 garlic cloves, minced
• 2 teaspoons lime juice
• 1 teaspoon chopped seeded jalapeno pepper
• ¼ teaspoon cayenne pepper
• 1 pound uncooked medium shrimp, peeled and deveined
• 4-6 wooden skewers
• ½ cup mayonnaise
• 1 green onion, finely chopped
• 1 teaspoon chopped seeded jalapeno pepper
• 1 teaspoon hot pepper sauce
• 1 tube (1 pound) polenta, cut into 12 slices
• 2 tablespoons Cajun seasoning
• ¼ cup chopped green onions, optional

Directions

• In a medium mixing bowl or large releasable plastic bag, combine first six ingredients. Swish the mixture around to make sure the olive oil is well incorporated.
• Add shrimp and marinate for up to two hours.
• In a separate bowl, combine the sauce ingredients. Refrigerate until ready to serve.
• Thirty minutes before you are ready to grill, soak your wooden skewers in water to prevent them from catching fire on the grill.
• Prepare a charcoal or gas grill for indirect heat.
• Sprinkle both sides of the polenta rounds with the Cajun seasoning.
• Drain shrimp and discard marinade. Thread shrimp onto metal or soaked wooden skewers.
• Lightly coat the grill rack with oil. Grill polenta and shrimp for 5-8 minutes, turning once, until shrimp is pink and polenta is firm and shows grill marks.
• Place shrimp over polenta. Top with sauce. Garnish with chopped green onions if desired.