Grilled Shrimp and "Grits" with Spicy Salad Rachael Ray   From Every Day with Rachael Ray June-July 2008 SERVES 4 20 jumbo shrimp, deveined and peeled with tail left on 1/2 cup extra-virgin olive oil (EVOO) Juice of 1 large lemon, plus 1 tablespoon grated peel and wedges for serving 2 teaspoons sweet smoked paprika 1 teaspoon cayenne pepper One 18-ounce tube prepared plain or sun-dried tomato polenta, cut into 12 slices Salt and pepper 2 teaspoons grainy mustard 1 clove garlic, finely chopped 1 head escarole, chopped One 15.5-ounce can butter beans, rinsed 1. Preheat a grill or grill pan to medium-high. In a shallow dish, toss the shrimp with 2 tablespoons EVOO, the lemon peel, paprika and cayenne. 2. Brush the polenta with 3 tablespoons EVOO and season with salt and pepper. 3. Cover and grill the shrimp and polenta, turning once, until the shrimp is opaque and the polenta is charred, about 6 minutes. Pour 1 tablespoon lemon juice over the shrimp. 4. In a large bowl, combine the remaining lemon juice, the mustard and garlic. Whisk in the remaining 3 tablespoons EVOO. Add the escarole and beans; toss. Season with salt and pepper. 5. Serve the shrimp over the polenta slices, with the lemon wedges and salad.

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