italian style grilled shrimp and polenta

Ingredients

• for polenta and shrimp
• 1 teaspoon olive oil
• 2 cups chicken broth
• 1 1/2 cups water
• 1 cup instant polenta cornmeal (such as Colavita)
• 1 tablespoon fresh thyme or 1 teaspoon dried thyme
• 1 teaspoon granulated garlic
• 1/2 teaspoon salt and pepper to taste
• 1/3 cup parmesan cheese
• 2 cloves garlic, minced, divided
• 1 lemon, zested
• 1/8 teaspoon red pepper flakes
• 1/4 teaspoon sea salt or kosher salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 1 1/2 pounds extra large shrimp (U12-15), peeled and deveined
• for the vegetable topping:
• 2 cloves garlic, minced
• 1 lemon, zested and juiced
• 1 teaspoon dijon mustard
• 3 tablespoons olive oil
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/3 cup capers, rinsed and drained, patted dry with a paper towel
• 1/3 cup sun-dried tomatoes, drained and thinly sliced
• 1/3 cup thinly sliced red onion
• 1 cup grape tomatoes, quartered
• 1 10-ounce jar baby artichokes or artichoke hearts, rinsed, drained, patted dry
• 1/2 cup fresh parsley, chopped

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