Fiery Shrimp with Roasted Pepper Sauce

INGREDIENTS:

Polenta:
3 cups chicken stock
1 cups polenta
1 cup parmesan cheese
1 tbsp chopped green onion
½ tsp crushed red pepper
2 tbsp olive oil

Shrimp:
8 Shrimps
4 basil leaves

Red Pepper Sauce:
2 red pepper
2 tbsp olive oil
1 chipotle in adobo
1 garlic clove
1 tbsp lemon juice

Yellow Pepper Sauce:
2 yellow peppers
2 tbsp olive oil
2 tbsp white wine vinegar
1 tbsp white balsamic vinegar

DIRECTIONS:

For Polenta:
1. Bring chicken stock to a boil.
2. Add polenta cook until soft.
3. Stir in remaining ingredients .
4. Pour on a sheet pan and let cool.
5. Cut into desired sizes after cooled.
6. In a non-stick pan cook polenta cakes in the oil until golden brown before servings.

For Shrimp:
1. Grill shrimp until done. Do not overcook.
For Pepper Sauces:
1. Roast peppers.
2. Put them in a bowl and cover with plastic wrap for ten minutes.
3. Remove from bowl, peel and remove seeds.
4. Combine roasted pepper (yellow and red respectively) all ingredients in a blender and blend until smooth.

For complete dish:
Assemble on plate alternating polenta cake, basil, and shrimp. Finish with roasted pepper sauces as a garnish