Fired-Up Polenta Shrimp Rounds

Prep: 25 Min + Marinating
Grill: 10

¼ Cup olive oil
3 Garlic cloves, minced
2 tsp. lime juice
1 tsp. chopped seeded jalapeno pepper
½ tsp cayenne pepper
1 lb. uncooked medium shrimp, peeled & deveined

Sauce:

½ cup mayo
1 green onion, finely chopped
1 tsp. chopped seeded jalapeno pepper
1 tsp. hot pepper sauce
½ tsp. cayenne pepper
Polenta
1 tube polenta cut into 12 slices
2 tbsp. seafood seasoning

Directions:

1.  In a large re-sealable plastic bag, combine the first six ingredients. Add shrimp, seal bag and turn to coat. Refrigerate for up to 2 hours. In a small bowl, combine the sauce ingredients; chill until serving.

2.  Spring Polenta with seafood seasoning. Drain shrimp and discard marinade. Thread the shrimp onto metal or soaked wooden skewers.

3.  Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill polenta and shrimp over medium heart for 5-8 minutes or until polenta is lightly browned and the shrimp turn pink, turning once.

4.  Spoon sauce over polenta; top with shrimp