Place tail on Shrimp onto a pre-heated grill -or- sizzle platter. Cook until just cooked through, approximately 2-3 minutes on each side.
Place Polenta Croutons into a 350°F fryer. Cook until golden brown and crispy, about 30-45 seconds. Drain well.
-OR- Place Polenta Croutons onto a hot sizzle platter, brushed with Blended Oil, and heat in a 500°F oven until heated through, about 3 minutes.
In a stainless-steel bowl, ladle Creamy Garlic Vinaigrette. Using the back side of the ladle, spread the dressing around the inside surface of the bowl.
Add arugula, Corn, tomatoes and Parmesan Crisp pieces. Season with S&P.
Using tongs, gently toss together well, thoroughly coating the greens with the dressing. Shake the bowl so the heavier ingredients fall to the bottom. Taste and adjust seasoning as needed.
Stack the salad into the bowl in a crisscross pattern, creating height in the center, while keeping the colorful ingredients visible, both around and on top of the salad.
Place Croutons evenly around the perimeter of the salad, as shown in the photo.
Place Shrimp, with their tails up, evenly around the base of the salad, as shown in the photo.
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