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Grilled Shrimp And "Grits" With Spicy Salad

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

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 tube prepared plain or sun-dried tomato polenta (18 ounces), cut into 12 slices

Salt and pepper

2 teaspoons grainy mustard

1 clove garlic, finely chopped

1 head escarole, chopped

One can butter beans (15.5 ounces), rinsed

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