Makes: 4 servings
Prep Time: 30 minutes
Cook Time: 15 minutes

BBQ Bourbon Prawns with Tomatillo Salsa

Ingredients:

4 each Heirloom tomatoes (assorted varieties and colors)
4 each Walla Walla spring onions
6-8 oz. Beecher's Flagship reserve cheese (crumbed)
6 oz. Broken coffee vinaigrette
8 each Basil leaves
16 each Ocean Garden 21/25 Mexican shrimp (grilled)
Broken Coffee Vinaigrette 4 oz. White Balsamic Vinegar
1.25 oz. Worcestershire Sauce
1 pinch Sugar
2 teaspoons Chopped shallots
2 oz. Extra virgin olive oil
1 oz. Coffee (brewed)

Tomatillo Salsa (yield 1 cup):

1/2 cup Tomatillo husked and dice 1/4 inch
1/4 cup tomato, red and yellow diced 1/4 inch
2 tsp red onion cleaned and diced 1/4 inch
1/3 tablespoon Lime Juice
2 tablespoons Olive oil
1/2 teaspoon Jalapeno seeded and minced fine
Pinch Kosher salt

Cilantro Lime Cream (yield 1/2 cup):

1/2 cup Sour Cream
2 tablespoons Lime Juice
1/2 tablespoon Cilantro washed and chopped fine

Creamy Parmesan Polenta (yield 1/2 cup):

6 oz. Chicken stock or broth
6 oz. Heavy cream
1/2 teaspoon black pepper
1/2 teaspoon Kosher salt
1/2 cup Polenta
1 oz. Parmesan cheese, grated

Grill Prawns:

1. Preheat grill to medium heat.
2. Season prawns
3. Grill the prawns until translucent.
4. Place 1 tbsp of Bourbon BBQ Sauce on top to baste.
5. Remove the prawns to a serving platter.
6. Top with the tomatillo salsa and cilantro lime cream. Serve over creamy polenta.

Grill Prawns:

1. Combine all ingredients and mix well. 
2. Store refrigerated until needed for use.
3. Before use heat in a saucepan and bring to a boil. (Caution: the bourbon may produce a flame).
4. Cook until the sauce thickens slightly.

Tomatillo Salsa:

1. Combine all ingredients and mix well.
2. Store refrigerated for at least 1 hour until needed for use.

Cilantro Lime Creams:

1. Combine all ingredients and mix well. 
2. Store refrigerated for at least 1 hour until needed for use.

Creamy Parmesan Polenta:

1. In a heavy saucepan combine the chicken broth and cream and bring the liquid to a boil.
2. Add the salt and pepper then whisk in the polenta.
3. Cook over low heat until the polenta grains are soft and the liquid is absorbed.
4. Fold in the Parmesan cheese and serve.