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1
Put the 12 shrimp in a bowl or large resealable plastic bag, add the oil, garlic, parsley, sage, rosemary, lemon zest, salt, and pepper, and mix until well coated.
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2
Cover, or seal the bag, and refrigerate for at least 30 minutes, and up to 2 hours.
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3
For The Sauce: Meanwhile, to make the sauce: Heat the oil in a medium skillet over medium heat.
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4
Add the pancetta and cook until just crisp, about 5 minutes.
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5
Add the minced prawn, anchovies, and red pepper flakes and cook, stirring to break up the prawn, until the anchovies are dissolved,2 to 3 minutes.
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6
Add the tomato sauce and bring to a simmer.
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7
Reduce the heat to medium-low and simmer until the sauce is very thick, about 20 minutes.
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8
Taste and adjust the seasoning with salt and pepper if necessary.
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9
Keep warm over very low heat until ready to serve.
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10
To Make Polenta: Bring the milk, stock, and salt to a simmer in a large saucepan over medium heat.
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11
Whisking constantly, slowly pour in the polenta in a slow, steady stream, then whisk until very smooth.
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12
Cook, whisking, until the polenta begins to bubble and get very thick, 2 to 3 minutes.
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13
Stir in the butter and truffle oil, if using.
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14
Taste for seasoning and add salt if necessary.
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15
Cover to keep warm.
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16
To cook the Shimp: Heat a cast-iron grill pan over medium-high heat.
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17
Remove the shrimp from the marinade, shaking off the excess oil, and grill, turning once, until just cooked through, 2 to 3 minutes per side.
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18
To serve, divide the polenta among four large plates.
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19
Place 3 shrimp on the polenta on each plate, and drizzle the sauce over the top.
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20
Sprinkle with the chopped herbs and serve immediately.
