Smoky Shrimp And Parmesan-Polenta Cakes

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1 tablespoon olive oil

1 pound peeled and deveined medium shrimp

1/4 cup dry white wine

1 tablespoon chopped fresh chives

1 tablespoon fresh lemon juice

1/4 teaspoon Spanish smoked paprika

1 17-ounce tube polenta, cut into 8 (1/2-inch) slices

Cooking spray

8 teaspoons marinara sauce

8 teaspoons grated fresh Parmesan cheese

1 tablespoon chopped fresh flat-leaf parsley

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