Make the tarragon vinaigrette: combine olive oil, sherry, tarragon, Dijon, salt + pep in a measuring cup, then whisk.
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Meanwhile, cook the polenta. Add onion, almonds, tomatoes, fresh herbs, and the tarragon vinaigrette.
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Next, cook the shrimp! Roast on a baking sheet with olive oil, s+p, and fresh tarragon (can sub parsley!)
Well Seasoned Studio
Well Seasoned Studio
Serve roasted shrimp on top of couscous salad with lemon wedges. Extra almonds for more crunch!