Yield: 4 Servings

Ingredients:

Barbecue Spice:
• 12 Ancho chilis, toasted, seeded, and ground
• 1 cup dark chile powder
• 8 Tablespoons coriander
• 4 Tablespoons cumin
• 3 Tablespoons sweet paprika
• 4 Tablespoons garlic powder
• 1 teaspoon cinnamon
  
  Barbecue Butter:
• 1 cup shallots, thinly sliced
• 2 cups dry white wine
• 1 Tablespoon black peppercorns
• 1 bay leaf
• 2 cups cream
• 1 pound cold butter, cut into pieces
• 2 Tablespoons barbecue spice (see recipe)
  
  Succotash:
• 2 ears corn (cut from cob)
• 1 red bell pepper, julienne
• 1 poblano pepper, julienne
• 1 bunch green onion, sliced thin on bias
• 1 teaspoon minced garlic
• Juice from ¼ lemon
• Pinch barbecue spice
• Salt and pepper
  
  To Serve:
• Polenta
• 8 shrimp, peeled and de-veined, tails on

Method:
For Barbecue Spice:
Mix all ingredients.

For Barbecue Butter:
Add shallots, wine, peppercorns, and bay leaf to a sauce pan and reduce until wine is almost gone. Add cream and cook until cream is reduced by half, and mixture is thick enough to coat a spoon. Strain into another sauce pan and whisk in cold butter a piece at a time until incorporated. Add barbecue spice, taste and adjust seasoning. Keep warm until use.

For Succotash:
Sauté until cooked through. Season with salt, pepper, barbecue spice, and lemon juice.

To Assemble and Serve:
Cook polenta and spread on a half sheet tray to cool. Cut into portions with a 2½-inch ring. Brown polenta on both sides, place in the center of plate and keep warm.
Sauté the shrimp in canola oil until pink. Add ½ cup succotash. Top polenta with shrimp and succotash mixture and garnish with 2 ounces of the sauce.

Wine Pairing:
A Sauvignon Blanc pairs well with shrimp, plus it’s acidic enough to stand up to the heat of barbecue spice. Try a 2005 Frog's Leap Sauvignon Blanc from Napa Valley.

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