Shrimp with Asparagus and Polenta
- 1 of 3 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.
- 2 of 3 Toss shrimp with 2 tbsp oil, the lemon juice, parsley, capers and 1/8 tsp each salt and pepper.
- 3 of 3 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.
Servings Per Recipe: 4
Per Serving: 39 g pro., 797 mg sodium, 24 g carb., 2 g sat. fat, 15 g Fat, total, 380 kcal cal., 3 g sugar, 4 g fiber