Bring water and salt to a boil in a small saucepan. Slowly whisk in cornmeal to prevent lumps. Once all cornmeal has been added, reduce to medium heat and add cream cheese. Continue to whisk occasionally for 8-10 minutes (until cornmeal is cooked and no longer gritty) and remove from heat.

Pour into a foil-lined 8x8 baking pan. Let cool completely.

Once cool, remove from the baking pan and cut into 6 squares.

Heat a grill pan to medium and add 1 tbsp olive oil. Once hot, brush both sides of the polenta squares with olive oil and cook until evenly browned, 4-5 minutes per side.

Start by preparing your shrimp - to a large bowl, add peeled & deveined shrimp, olive oil, organic chili powder, organic onion powder, organic smoked paprika, and salt. Stir until shrimp are evenly coated.

To a large skillet, add an additional 2 tbsp olive oil and heat to medium.

Once hot, add shrimp and cook undisturbed on one side for 5 minutes. Flip each shrimp and cook for an additional 2-3 minutes, or until shrimp are tightly curled. Remove from the skillet and set aside.

To the same skillet (do not rinse!), add your diced shallot and green bell pepper, scraping the bottom to get the extra flavor from the shrimp. Cook for 2-3 minutes until softened.

Next, add your sliced mushrooms. Cook for an additional 3-5 minutes until cooked.

While your vegetables are sauteing, start on your sauce. To a high-powered blender, add the cashews, water, lime juice, lime zest, chipotle peppers, nutritional yeast, organic garlic powder, and salt. Blend for 3-4 minutes on high, or until smooth.

To the skillet with the cooked vegetables, add your creamy chipotle sauce. Bring to a boil, and then reduce heat to medium low and let simmer for 5-8 minutes, until thickened.

Add your shrimp, stir to combine, and remove from heat.

Add 1-2 grilled polenta squares per plate and top with Creamy Chipotle Shrimp. Sprinkle with Organic Black Pepper and garnish each plate with thinly sliced fresh scallions, lime zest, and jalapenos. Serve with lime wedges. Enjoy!