Grape Tomato Salad:
1 cup yellow grape tomatoes
1 cup red grape tomatoes
2 Tbsp. Extravagonzo Red Chili Culinary Oil
squeeze of fresh lemon juice
salt and pepper to taste
freshly chopped parsley

Shrimp and Sausage Saute

1/2 pound shrimp, raw, peeled and deveined (about 20 medium sized shrimp)
2 Tbsp. smoked paprika
1/2 tsp. Dave’s Ancho Powder
1 Tbsp. Extravagonzo Red Chili Culinary Oil

3 links andouille sausage
2 Tbsp. butter
1/2 yellow onion, diced
3 Catch a Fire Jalapeno Garlic cloves, minced fine
1 1/2 cup dry white wine
1  cup heavy cream
1 Tbsp. freshly chopped parsley
1 Tbsp. freshly chopped chives

(or green onions if chives are not available)

First make the tomato salad: simply mix all of the ingredients in a non-metal bowl and set it aside to let all of the flavors come together.

Next, make the Creamy Polenta–this can sit, covered, until you are done with the shrimp and sausage saute.
Combine paprika, Dave’s Ancho Powder and Extravagonzo Red Chili Culinary Oil in a small bowl and marinate shrimp while you begin the sauce.
Slice the andouille sausage. In a large saute pan saute the sausage until it begins to get golden and little bit crispy on the edges. With a slotted spoon remove the sausage from the pan but leave the fat in the pan.
Add butter to remaining sausage fat.
Saute the diced onion and Catch a Fire Jalapeno Garlic in the butter and sausage fat until translucent but not browned–about 2 minutes.
Add white wine and let reduce slightly over medium-high heat, about 3 minutes. Add heavy cream and turn heat down to medium-low. At this point, taste sauce and season with salt and pepper.
As soon as sauce comes to a simmer, add shrimp to pan. Cook for 2 minutes, add sausage back to pan.
The shrimp only need to cook an additional 2-3 minutes–as soon as they are all pink, turn off heat, add freshly chopped parsley and chives, and serve over Creamy Polenta. Top with fresh grape tomato salad.