• Heat broiler. Line a sheet pan with foil and coat with nonstick cooking spray. Spread polenta slices on one half of prepared pan. Toss asparagus with 2 tbsp oil and 1/8 tsp each salt and pepper. Spread on other half of pan. Juice 1/2 lemon. Place remaining lemon halves on pan near asparagus. Broil 5 minutes.

  • Toss shrimp with 2 tbsp oil, the lemon juice, parsley, capers and 1/8 tsp each salt and pepper.

  • Remove polenta to a platter and spread shrimp on pan in its place. Broil 4 to 5 minutes, turning once. Spoon shrimp over polenta and drizzle with flavored oil, if using. Serve with roasted lemons and asparagus on the side.


This recipe calls for a sheet pan that should measure around 18 x 13 inches with a 1-inch-high edge. We like the heavy nonstick pans made by OXO and USA Pan (about $25).

Nutrition Facts

380 calories; 15 g total fat; 797 mg sodium. 24 g carbohydrates; 39 g protein;