Bacon-wrapped shrimp with polenta and pineapple sauce

Ingredients:

Shrimp in ham

• 12 large shrimp, purified
• 0.5 cup chopped fresh pineapple
• 1/4 cup olive oil
• 2 cloves of garlic, crushed
• 0.5 tsp red pepper flakes
• 6 thin slices prosciutto, cut in half lengthwise

Polenta

• 0.5 cup fine corn grits
• 2 cups lightly salted chicken broth or water
• 2 tbsp chopped sage
• 0.5 cup finely chopped fresh pineapple
• Vegetable oil, for greasing the grill

Pineapple sauce

• 1/4 cup finely chopped fresh pineapple
• 110 g butter, cut into small pieces
• Chopped parsley, for serving

Preparation:

1. Prepare polentaBring the broth to a boil in a saucepan over medium-high heat. Gradually stir in the mamalyga and cook, stirring, until thickened and creamy. Season the polenta with salt and pepper and stir in the sage and pineapple.
   
   Grease a 22 cm square baking dish with vegetable oil. Pour the polenta into the dish and spread it evenly. Cover the surface of the polenta with plastic wrap and refrigerate the dish for 1 hour to firm up.
2. Prepare the shrimpIn a blender, puree the pineapple until smooth. Transfer 1/4 cup of the pineapple puree to a bowl (set the rest aside), add the shrimp, olive oil, garlic, red pepper, salt, and pepper to taste. Then stir, cover, and let marinate for 20 minutes at room temperature. Remove the shrimp from the marinade and wrap each with a slice of bacon.
3. Prepare pineapple sauceIn a small skillet over medium heat, melt the butter and fry. Remove from heat and stir in the pineapple.
4. Preheat a grill or grill pan over medium heat and brush with vegetable oil. Cut the polenta into 12 square slices and grill for 2-3 minutes per side. Then grill the prosciutto-wrapped shrimp for 1-2 minutes per side, until the shrimp are pink.
5. Serve the shrimp on grilled polenta slices, drizzled with pineapple sauce and sprinkled with parsley.