• 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

Pre-heat a grill or grill pan to medium-high. In a shallow dish, toss the shrimp with 2 tablespoons EVOO, the lemon peel, paprika and cayenne.

Brush the polenta with 3 tablespoons EVOO and season with salt and pepper.

Cover and grill the shrimp and polenta, turning once, until the shrimp is opaque and the polenta is charred, about 6 minutes. Pour 1 tablespoon lemon juice over the shrimp.

In a large bowl, combine the remaining lemon juice, the mustard and garlic. Whisk in the remaining 3 tablespoons EVOO. Add the escarole and beans; toss. Season with salt and pepper.

Serve the shrimp over the polenta slices, with the lemon wedges and salad.

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