In a sauce pan over medium high heat add tequila. Cook until alcohol has burned off and liquid is slightly reduced.
Add chipotle BBQ sauce and agave. Heat through and hold warm for service.
Green Chili Polenta
Set oven to 300°F. In a sauce pan over medium heat add milk and water and bring to a boil. Slowly whisk in cornmeal. Cook, stirring until mixture begins to thicken.
Remove from heat, cover, and bake until creamy, roughly 30 minutes.
Remove from oven and fold in cheddar jack cheese, scallions, green chilis, chili lime rub, and black pepper. Hold hot for service.
Prep
In a bowl toss together shrimp, oil, and smoked paprika. Hold refrigerated for service.
Service
Set grill to medium high. For each serving, grill 6 ounces seasoned shrimp on each side, basting with glaze, until an internal temperature of 150°F is reached.
To plate, place a cup of prepared polenta on desired plate. Top with grilled shrimp and drizzle with 2 tablespoons of glaze. Garnish with scallions and a lime wedge.
Chef's Tip!
These shrimp could be skewered ahead of time for ease of grilling.
This glaze can be used on chicken, beef or any hardy fish or seafood.
