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1
Special equipment: three 8-inch skewers
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2
Zest the lemon into a mixing bowl and add the butter, hot sauce and a pinch of salt.
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3
Stir until well combined.
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4
Gently stir in half of the parsley, reserving the remaining parsley for garnish.
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5
Cut the zested lemon into wedges and reserve.
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6
Prepare a grill or grill pan or for high heat.
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7
Lightly oil the grill grates.
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8
Thread the tomatoes on the skewers, about 7 tomatoes per skewer.
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9
(If using wooden skewers, leave just 1/2 inch of the skewer sticking out on each end so you do not have to soak them).
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10
Brush 1 tablespoon of the oil on the tomatoes and sprinkle them liberally with salt and pepper.
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11
Brush both sides of the polenta rounds with 1 tablespoon of extra-virgin olive oil.
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12
Sprinkle liberally with salt and pepper.
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13
Arrange the skewered tomatoes on the hot grill and cook, turning occasionally, until they are lightly charred in spots and have started to burst, 12 to 15 minutes.
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14
Meanwhile, arrange the polenta on the grill and cook until lightly charred with distinct grill marks, about 5 minutes per side, flipping once using a flat metal spatula.
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15
(Be careful not to flip the polenta too early because it will stick to the grill if it is not ready.)
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16
Remove from the heat and reserve.
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17
Toss the shrimp with the remaining 2 tablespoons oil and sprinkle liberally with salt and pepper.
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18
Grill until lightly charred in spots on both sides and just cooked through, 2 to 3 minutes total.
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19
Remove from the heat and reserve.
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20
By this time, the grape tomatoes should be ready to take off the grill as well.
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21
Carefully remove the tomatoes from the skewers and place directly into a small bowl.
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22
Use the back of a pair of tongs or a spoon to lightly smash the tomatoes so that they release their juices.
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23
Place 3 pieces of polenta on each plate.
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24
In the center of the polenta, spoon a quarter of the tomatoes along with their juices, one quarter of the shrimp and a large dollop of the reserved butter mixture (if it doesn't melt, touch the business end of a pair of tongs to the grill, and then to the butter to finish melting).
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25
Garnish with the reserved parsley and wedges of lemon for squeezing on top of each serving.
