Italian Shrimp And Grits

• 1 lb large shrimp 16-20 or larger
• 2 tbs each fresh rosemary, parsley, shallot
• 2 tsp each red pepper flakes, coarse sea salt
• 1/2 cup PLUS 2 tbs EVOO
• 1 tbs each minced and thinly sliced garlic
• 1.5 cups polenta OR coarse ground grits
• 1/4 cup heavy cream
• 1/3 cup parmisan cheese
• 1 lb collard greens

1. MARINATE SHELLED AND DEVEINED SHRIMP IN THE NEXT 3 INGREDIENTS AND MINCED GARLIC FOR AT LEAST 4 HOURS UNDER REFRIGERATION
2. BLANCH AND SHOCK COLLARD GREENS IN COLD WATER - DRAIN THOROUGHLY AND ROUGH CHOP THEN SAUTE IN THE 2 TBS OF EVOO OIL AND THINLY SLICED GARLIC - S&P TO TASTE
3. MAKE POLENTA ACCORDING TO PACKAGE DIRECTIONS ADDING CREAM AND PARMISAN DONE
4. GRILL SHRIMP 1.5 - 2.0 MIN. PER SIDE DEPENDING ON SIZE
5. PLACE WARM POLENTA AT BOTTOM OF LARGE BOWL OR PLATE, TOP WITH COLLARDS THEN SHRIMP WITH TAILS UP.

shrimp, rosemary, red pepper, evoo, garlic, polenta, heavy cream, parmisan cheese, collard greens

Taken from www.epicurious.com/recipes/member/views/italian-shrimp-and-grits-1201616 (may not work)