Grilled

Number of Servings:  4 Ingredients:  20 each Ocean Garden U/10 Mexican Shrimp 4 tbsp. Jack Daniels BBQ Sauce (See Recipe Below) 8 tbsp. Tomatillo Salsa (See Recipe Below) 4 tbsp Cilantro Lime Cream Bourbon BBQ Sauce Yield 4 cups 12 oz wt. Dijon mustard ¾ cup Soy sauce 1 cup Jack Daniel's Bourbon 1/3 cup Worcestershire sauce 1.5 cup Brown sugar 2 cup Ketchup Tomatillo Salsa Yield 1 cup ½ cup Tomatillo husked and dice ¼ inch ¼ cup tomato, red and yellow diced ¼ inch 2 tsp. Red onion cleaned and diced ¼ inch ½ tbsp Cilantro washed and chopped fine 1 tbsp Lime Juice 2 tsp Olive oil ½ tsp Jalapeño seeded and minced fine Pinch Kosher salt Cilantro Lime Cream Yield ½ cup ½ cup Sour Cream 2 tbsp Lime Juice ½ tbsp Cilantro washed and chopped fine Creamy Parmesan Polenta Yield 1½ cup 6 fl oz Chicken stock or broth 6 fl oz Heavy cream ½ tsp Black pepper ½ tsp Kosher salt ½ cup Polenta 1 oz Parmesan Cheese, grated Instructions:  Season and grill the prawns until translucent. Place 1 tbsp of Bourbon BBQ Sauce on top to baste. Remove the prawns to a serving platter and top with the tomatillo salsa and cilantro lime cream. Serve over creamy polenta. Bourbon BBQ Sauce Combine all ingredients and mix well. Store refrigerated until needed for use. Before use heat in a saucepan and bring to a boil. (Caution: the bourbon may produce a flame). Cook until the sauce thickens slightly. Tomatillo Salsa Combine all ingredients and mix well. Store refrigerated for at least 1 hour until needed for use. Cilantro Lime Cream Combine all ingredients and mix well. Store refrigerated for at least 1 hour until needed for use. Creamy Parmesan Polenta In a heavy saucepan combine the chicken broth and cream and bring the liquid to a boil. Add the salt and pepper then whisk in the polenta. Cook over low heat until the polenta grains are soft and the liquid is absorbed. Fold in the Parmesan cheese and serve. Source: Ocean Garden Products and Sr. Executive Chef Jeremy Anderson,Elliott’s Oyster House, Seattle, WA

Texture:  Firm Flavor:  Moderate