Dine out at home with grilled jumbo chili-lime honey shrimp atop a creamy sweet-corn polenta. This company special dish is not only impressive, but also budget friendly.

Chili-Lime Shrimp with Sweet-Corn Polenta

Preheat a charcoal or gas grill with a greased grill rack for direct cooking over medium-high heat (375 degrees).

Meanwhile, peel shrimp, leaving tails attached. Pat shrimp dry with paper towels and place in a large bowl. Toss with 4 tsp. chili-lime rub. Thread shrimp onto 6 (8-in.) metal skewers; set aside.

Place ¼ cup butter, honey and remaining 1 tsp. chili-lime rub in a large microwave-safe bowl. Microwave on HIGH for 30 to 60 seconds or until melted. Stir to combine; set aside.

Bring water, undrained corn, milk and remaining ¼ cup butter to a gentle simmer in a 6-qt. Dutch oven. Slowly stir in polenta, stirring constantly. Reduce heat to medium-low; cook and stir for 1 to 2 minutes or to desired consistency. Remove from heat; cover to keep warm and set aside.*

Grill shrimp skewers for 5 to 7 minutes or until shrimp reach 145 degrees, turning halfway through. Remove shrimp from skewers and transfer to the bowl with the honey-butter mixture; gently toss to coat.

To serve, divide polenta among 6 serving dishes. Top with shrimp and honey-butter mixture. Season to taste with salt.
*Note: Polenta thickens as it cools, so be sure to keep it warm until ready to serve.  
 