• Preheat a gas or charcoal grill for a 350 – 400 degree grate temperature or medium high, set up for indirect cooking. Indirect cooking/grilling means the food is not placed directly over the heat source, but cooks to the side of it.
• Prepare and then set the Blistered Cherry Tomatoes aside. Consider using a portion of them with on Goat Cheese Crostini.
• Skewer the raw, defrosted (if previously frozen), peeled, and deveined shrimp on bamboo or metal skewers.
• Whisk together the Grilled Italian Shrimp Marinade and then pour over the shrimp.
  
• Marinate the shrimp for 15-30 minutes.

Grilled Parmesan Polenta

• In a 9" or 10" cast iron skillet, bring two (2) tablespoons of the DIVIDED butter, chicken stock, half and half, salt, and pepper to a simmer.
  
• Move the skillet to indirect heat and whisk in the cornmeal/polenta.
• Continue to cook indirectly (not directly over the flame, but to the side) with the grill lid closed for 15-20 minutes or until the liquid is mostly absorbed, the grains are tender, and the desired consistency is reached.
• Whisk in the remaining two (2) tablespoons of butter and the freshly shredded parmesan cheese.

Grilled Italian Shrimp

• Remove the skewered shrimp from the marinade, discarding any remaining marinade.
• Place the shrimp skewers directly over the coals/flame. Sear each side for 2-4 minutes, just until the interior of the shrimp is no longer opaque and the desired char is obtained.
• Serve the grilled shrimp skewers over a spoonful of the Parmesan Polenta. Top with remaining BLISTERED CHERRY TOMATOES.
• Garnish with fresh basil and a lemon wedge if desired.