Shrimp & Polenta with Chimichurri

Polenta:

1. Place polenta in high powered blender or food processor, pulse for about
2. 20 seconds to make a smaller grain for a creamier polenta
3. Bring a medium sized pot with three cups of water in it to a boil
4. Whisk polenta into boiling water
5. Add in 1 more cup of water and turn heat down to a high simmer for 15 minutes, whisking often
6. Polenta should be creamy, if too thick add more water, up to half a cup
7. Take Polenta off heat and whisk in olive oil and salt
8. Let sit for 5 minutes, covered, before serving
9. Top with honey and butter (optional)

Chimichurri:

1. Add all ingredients, except olive oil into a food processor or high powered blender
2. Pulse for about 20 seconds until everything is finely minced
3. Pour in California Olive Ranch Miller’s Blend Reserve EVOO while pulsing a few more times to incorporate
4. Scrape down sides and blend again

Shrimp:

1. Bring a skillet to medium heat
2. Melt butter in skillet and add in shrimp
3. Sprinkle in garlic powder and salt
4. Cook thoroughly, taking care to not overcook- roughly 5 minutes
5. Plate polenta, shrimp and then drizzle with chimichurri sauce.
6. Serve immediately