Grilled Shrimp with Polenta

Pesto: 1 bunch basil, stemmed
3 cloves garlic
1 ½ T. toasted pine nuts
1 ½ t. salt
1 cup grated Parmesan cheese
1 cup OLIVE MILL olive oil
20 large shrimp, peeled and deveined
Polenta: 2 cups cold water
2 cups milk
1 cup polenta
1/3 c. unsalted butter
½ c. granted parmesan cheese
Salt and pepper
1 T. OLIVE MILL Balsamic Vinegar
1 T. OLIVE MILL Basil olive oil
4 t. grated parmesan cheese
1 T. minced fresh chives

To make pesto - in a food processor, puree the basil leaves, garlic, pine nuts, salt and cheese until smooth. With the motor running, add oil in a slow, steady stream. Pour into a medium bowl, add the shrimp and marinate at room temperature for 30 minutes.
To make polenta - In a large heavy saucepan, stir the water, milk and cornmeal together. Cook over low heat until thick, stirring constantly, about 25-30 minutes. Stir in the butter and cheese. Season to taste with salt and pepper. Grill the shrimp over medium coals for 2-3 minutes per side. Divide the polenta among 4 large flat-rimmed soup dishes. Place shrimp on top and sprinkle with balsamic vinegar and basil oil. Sprinkle with parmesan cheese and chives.

California Ascalana Extra Virgin...

Style:  Medium - This oil is the product of the first cold pressing and is unfiltered from the Ascalana varietal. The flavor profile is bold with hints of herbs and pepper. Herbaceous! Great for everyday use such as drizzling over...

Traditional Balsamic Vinegar

As sampled in our Geneva and Galena locations - This is our #1 seller!!!

Basil Extra Virgin Olive Oil

This oil is amazing! This organic oil from Argentina has a BOLD basil flavor - a favorite Mediterranean herb! It is perfect for grilling and sauteing.