Ingredients

• 1 tablespoon extra-virgin olive oil, plus 2 teaspoons for drizzling
• 4 cloves garlic, chopped
• 1/2 teaspoon crushed red pepper, or to taste
• 2 14-ounce c no-salt-added diced tomatoes, drained
• 1/2 teaspoon dried oregano
• 1 pound peeled cooked shrimp, (31-35 per pound; thawed if frozen), tails removed if desired
• 6 cups thinly sliced escarole (about 1 small head; see No
• 1 16-ounce t prepared plain polenta, sliced into 8 rounds
• 8 oil-cured olives, pitted and chopped (optional)

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Cooking Directions

Step 1

Preheat grill to high.

Step 2

Place 1 tablespoon oil and garlic in a large saucepan over medium heat. Cook, stirring, until the garlic is sizzling and fragrant, 1 to 2 minutes. Add crushed red pepper; cook, stirring, until fragrant, about 30 seconds. Add tomatoes and oregano; bring to a boil. Reduce to a simmer and cook until juicy, about 3 minutes. Stir in shrimp and escarole; cook, stirring, until the escarole is wilted, about 2 minutes. Remove from the heat, cover and keep warm.

Step 3

Oil the grill rack (see Tip). Grill polenta slices until hot and slightly charred, 3 to 4 minutes per side.

Step 4

Divide the sauce among 4 shallow bowls or plates. Top with the polenta slices, sprinkle with olives (if using) and drizzle each serving with 1/2 teaspoon oil. Serve immediately.