INGREDIENTS
1 1/4
lbs Raw 26-30 count peeled and deveined shrimp
1
Cilantro, fresh leaves
3
Garlic cloves
4
Green onions
1/2 tsp
Marjoram, dried
1
Chipotle pepper in adobo sauce
1
jar Salsa, mild chunky
1
Roll refrigerated polenta, cut into 1/4-inch slices
1/4 tsp
Black pepper, freshly ground
1/4 tsp
Kosher salt
1 tbsp
Olive oil
1/3 cup
White wine, dry