Pan Seared Shrimp and Polenta with Sun-Dried Tomato Pistou

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½ c plus 2 Tbsp. Extra Virgin Olive Oil (EVOO), divided 4 cloves garlic, crushed and divided 1 cup basil leaves ¼ c sundried tomatoes in oil ¼ teaspoon. crushed red pepper ¾ teaspoon. salt, divided 1 lb. 16-20 shrimp, peeled and deveined 4 cups baby arugula 2 Tbsp. water ⅓ c balsamic vinegar reduction/syrup ¼ teaspoon. fresh ground pepper 4 slices or 3” squares polenta 1 large ball fresh buffalo mozzarella, sliced into 4 pieces 4 large, ripe tomato slices (¼” thick) 2 Tbsp. pine nuts, toasted ¼ Tbsp. asiago cheese, coarsely grated

To make pistou: Combine ¼ c. EVOO, 3 cloves minced garlic, basil, sun-dried tomatoes, red pepper and ½ teaspoon. salt in the bowl of a food processor. Process until smooth. Set aside.
Heat 2 Tbsp. EVOO in a medium sized non-stick skillet on medium high heat, add 1 teaspoon. garlic and shrimp. Cook till shrimp turns pink through and golden on edges, about 2 minutes per side. Remove shrimp from pan into small bowl and toss with ¼ teaspoon. salt. Set aside.
Add 2 more tablespoon. olive oil to same pan on medium high heat. Brown polenta on both sides, about 3 minutes per side. Remove from pan and set aside.
Toss arugula in pan with water until just beginning to wilt, about 1 minute. Remove from heat and drizzle with balsamic vinegar, 2 Tbsp. olive oil, ¼ teaspoon. salt and fresh ground pepper. Divide onto 4 plates.
Place a slice of polenta over each bed of wilted arugula. Top with a slice of mozzarella and follow with a slice of tomato. Divide shrimp and place over tomato. Drizzle with pistou. Sprinkle with pine nuts and asiago cheese.