Bbq Shrimp With Fried Polenta Cakes

• 4 tablespoons unsalted butter
• 2 cloves garlic, minced
• 2 tablespoons chili sauce (found in the ketchup aisle)
• 3 tablespoons Worcesterhire sauce
• 1/2 teaspoon liquid smoke (I used Stubb's Mesquite)
• 2 tablespoons fresh-squeezed lemon juice
• 1 teaspoon Cajun (Creole) seasoning
• Pinch of cayenne pepper
• 1/4 teaspoon Sriracha sauce
• 1/4 teaspoon Tabasco sauce
• 1/2 teaspoon dried spicy or Mexican oregano
• 1 tablespoon fresh parsley, chopped
• Generous amounts of ground black pepper, to taste
• 1/2 pound large or jumbo shrimp, peeled and deveined
• Prepared refrigerated polenta
• 1 tablespoon butter
• Chopped parsley, green onion, and lemon for garnish
• Lots of crusty bread for sopping up the sauce!

1. Melt the butter in a skillet over medium-high heat, then add all the ingredients through to the ground pepper. You may want to add the spicy spices a little at a time until the spice level suits your tastes.
2. Bring to a simmer and cook for about 5 minutes until it's reduced just a tad. Add the shrimp to a casserole dish, then pour the sauce over it, stirring around to coat. Spread the shrimp around so they're in a single layer. Cover and place in refrigerator for up to 4 hours or overnight.
3. About a half hour before you are ready to eat, preheat the oven to 350 degrees. When preheated, place shrimp dish uncovered in oven for 15-20 minutes.
4. Meanwhile, slice the polenta into 1/2-inch or so cakes. Add 1 tablespoon of butter to a skillet over medium-high heat, then fry the polenta cakes on each side until slightly browned.
5. Place two polenta cakes in a bowl, then add desired amount of shrimp over the cakes, pouring generous amounts of the BBQ sauce over it. Garnish with additional chopped parsley and green onion. Serve with a crusty bread, for sopping up all the sauce. Try not to fight over who gets to mop up the last of the sauce out of the casserole dish.

unsalted butter, garlic, chili sauce, worcesterhire sauce, liquid smoke, freshsqueezed lemon juice, cajun, cayenne pepper, sriracha sauce, tabasco sauce, oregano, fresh parsley, generous amounts, jumbo shrimp, polenta, butter, parsley, crusty bread

Taken from food52.com/recipes/40902-bbq-shrimp-with-fried-polenta-cakes (may not work)