Griddled Polenta Cakes And Spicy Chipotle Shrimp

• Nonstick cooking spray
• 1 roll refrigerated polenta, cut into 1/4-inch slices
• 1 chipotle pepper in adobo sauce (plus a teaspoon of the adobo sauce if you'd like it extra spicy)
• 1 jar (15.5 ounces) mild chunky salsa
• 1 tablespoon olive oil
• 3 garlic cloves, minced
• 4 green onions (white and light green parts only), finely chopped
• 1-1/4 pounds raw 26-30 count peeled and deveined shrimp
• 1/3 cup dry white wine
• 1/2 teaspoon dried marjoram
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• Chopped fresh cilantro leaves, for garnish

1. Preheat oven to 200u0b0. In a nonstick skillet or on a griddle sprayed with nonstick spray, cook polenta slices for 3 to 4 minutes per side or until golden brown. Transfer to a rimmed baking pan and place in oven to keep warm.
2. In a blender or food processor, puree chipotle pepper and salsa until smooth.
3. In a large skillet, heat oil over medium-high heat. Add garlic and onions; cook 3 to 5 minutes or until onions are softened. Add shrimp, cook 3 minutes. Stir in wine, marjoram, salt and pepper; cook 2 minutes. Add salsa mixture; cook 1 to 2 minutes or until shrimp turn opaque throughout and reach an internal temperature of 145u0b0, stirring frequently.
4. Serve shrimp mixture over polenta cakes, sprinkled with cilantro.

nonstick cooking spray, roll, pepper, chunky salsa, olive oil, garlic, green onions, count, white wine, marjoram, kosher salt, freshly ground black pepper, fresh cilantro

Taken from food52.com/recipes/21663-griddled-polenta-cakes-and-spicy-chipotle-shrimp (may not work)