I used raw shrimp--seasoned them with salt, pepper, and paprika--and sauteed them quickly in the same pan I then used for the recipe. Doesn't take that much time and adds so much flavor over precooked shrimp. Delicious recipe.
Grilled Polenta with Shrimp & Escarole
From EatingWell: October/November 2006
Grilled polenta tops sweet shrimp tossed with a spicy tomato and escarole sauce for supper with panache. If sodium is a concern, make sure to use the “no-salt added” tomatoes we've called for and skip the optional oil-cured olives. Make it a Meal: Serve this dish with some crusty olive-studded bread, to soak up the sauce, and steamed green beans.