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Number of Servings: 4Ingredient: 20 each Ocean Garden U/10 Mexican Shrimp4 tbsp. Jack Daniels BBQ Sauce (See Recipe Below)8 tbsp. Tomatillo Salsa (See Recipe Below)4 tbsp Cilantro Lime CreamBourbon BBQ SauceYield 4 cups12 oz wt. Dijon mustard¾ cup Soy sauce1 cup Jack Daniel's Bourbon1/3 cup Worcestershire sauce1.5 cup Brown sugar2 cup KetchupTomatillo SalsaYield 1 cup½ cup Tomatillo husked and dice ¼ inch¼ cup tomato, red and yellow diced ¼ inch2 tsp. Red onion cleaned and diced ¼ inch½ tbsp Cilantro washed and chopped fine1 tbsp Lime Juice2 tsp Olive oil½ tsp Jalapeño seeded and minced finePinch Kosher saltCilantro Lime CreamYield ½ cup½ cup Sour Cream2 tbsp Lime Juice½ tbsp Cilantro washed and chopped fineCreamy Parmesan PolentaYield 1½ cup6 fl oz Chicken stock or broth6 fl oz Heavy cream½ tsp Black pepper½ tsp Kosher salt½ cup Polenta1 oz Parmesan Cheese, gratedInstructions: 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 Average: 0 No votes yet