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Grilled Shrimp and Polenta
Ingredients
  • 1 lemon
  • 4 tablespoons unsalted butter, at room temperature
  • 2 to 3 teaspoons hot sauce
  • Kosher salt and freshly ground black pepper
  • ¼ cup lightly-packed fresh parsley leaves, roughly chopped
  • ¼ cup extra-virgin olive oil, plus more for oiling the grill grates
  • 1 pint grape tomatoes (about 20)
  • 1 tube prepared plain polenta (about 18 ounces), cut into twelve ½-inch rounds
  • 1 pound large shrimp, peeled, deveined and tails removed
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