Susan Russo from Food Blogga

1 small Hass avocado, diced
1 Satsuma tangerine or other tangerine
¼ cup pomegranate seeds
1 tsp lime juice
1-2 scallions, thinly sliced
1 tsp honey
½ small jalapeno, de-seeded (omit if the heat in the shrimp is enough for you)
½ tsp fresh grated ginger
1-2 Tbsp each of cilantro and basil
Salt, to taste

1 Tbsp canola oil
14-16 extra large shrimp, peeled and deveined
½ small jalapeno, with seeds (why else would I call it “fiery”?)
1-2 tsp lime juice
A pinch of lime zest
A pinch of salt

½ cup yellow polenta
1 cup water
1 cup fat-free milk*
1 tsp butter
Salt and pepper, to taste

To prepare the polenta, simply combine the water, milk, butter, and salt in a medium saucepan and bring to a boil. Slowly pour in the polenta, whisking all the while. The polenta will start to bubble and spit pretty quickly. When it does, place a cover on it leaving a little space for the air to escape; reduce heat to a low simmer, and stir every few minutes, making sure to scrape the pan so the polenta doesn’t stick. After about 10 minutes, add some more water and stir to keep the polenta from becoming too dry. Cook another 15-20 minutes or until the consistency is thick and creamy; Jamie says it should “lollop off the end of a spoon.” Most chefs add butter to it at this point, but for this recipe, I find it too rich. It’s up to you.

To prepare the salsa, simply mix all of the ingredients in a bowl and toss gently to coat.

To prepare the shrimp, mix the cleaned shrimp with the remaining ingredients. Heat the oil in a skillet over medium-high heat. Add the shrimp and sauté for 5-7 minutes, turning to ensure that they brown nicely on both sides.

To serve, plate the polenta; add the shrimp and salsa; garnish with cilantro and basil. This makes 2 servings.

*You can use low-fat, regular, or even Lactaid milk if you're allergic.