Chimichurri Shrimp with Creamy Polenta

• 1 lb Jumbo shrimp, uncooked, deveined with tails on
• 1 cup Chimichurri sauce

Creamy parmesan polenta

1. In a bowl, pour ½ cup chimichurri over shrimp, toss to coat.
2. In a medium sized skillet set over medium-high heat, sauté the shrimp until they turn pink, turning them over in the pan ½ way through cooking. The whole cooking process takes about 3 minutes total.
3. Serve shrimp over polenta with extra chimichurri spooned over top or on the side.