Categories: appetizer, polenta, seafood, tapas

Ingredients

• 1/4 cup olive oil
• 3 garlic cloves, minced
• 2 teaspoons lime juice
• 1 teaspoon chopped seeded jalapeno pepper
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon pepper
• 1 pound uncooked medium shrimp, peeled and deveined
• SAUCE:
• 1/2 cup mayonnaise
• 1 green onion, finely chopped
• 1 teaspoon chopped seeded jalapeno pepper
• 1 teaspoon hot pepper sauce
• 1/2 teaspoon cayenne pepper
• POLENTA:
• 1 tube (1 pound) polenta, cut into 12 slices
• 2 tablespoons seafood seasoning

Directions

1. In a large resealable plastic bag, combine the first six ingredients. Add shrimp; seal bag and turn to coat. Refrigerate for up to 2 hours. In a small bowl, combine the sauce ingredients; chill until serving.

2. Sprinkle polenta with seafood seasoning. Drain shrimp and discard marinade. Thread shrimp onto metal or soaked wooden skewers.

3. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill polenta and shrimp, covered, over medium heat for 5-8 minutes or until polenta is lightly browned and shrimp turn pink, turning once.

4. Spoon sauce over polenta; top with shrimp.

5. 12 appetizers

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