Step 1

Add the butter to a large skillet set over medium-high heat. Add the corn and 1/4 teaspoon each of salt and pepper. Cook 5-8 minutes or until the corn has browned lightly and caramelized.

Step 2

Bring 1 1/2 cups water and 1 1/2 cups milk to a low boil in a medium size pot. Whisk in the polenta and cook 15-20 minutes until thickened. Stir in the parmesan cheese and corn, season with salt and pepper to taste.

Step 3

Heat a large skillet over medium heat and add the butter. Add the shrimp, cajun seasoning and a large pinch of pepper. Cook until pink, about 2-3 minutes per side. Stir in the garlic and continue to cook the shrimp in the butter until the garlic begins to caramelize and turn a LIGHT golden brown, about another minute or two. Be careful not to burn the garlic. Remove from the heat and stir in the basil and lemon juice. If needed, season to taste with salt.

Step 4

Serve the shrimp over the polenta, spooning any sauce left in the pan over the shrimp. EAT!