If necessary, defrost, peel and devein the shrimp. Chop up the cilantro and the garlic. Get the polenta in a loaf or tube instead of the grain that you would boil. Slice off as many slices as you will need. Each about 1/2" thick.

Put two skillets on at medium high. Divide the olive oil evenly between them. Add the butter and the garlic to one pan and the slices of polenta to the other. The polenta will take about 3-5 minutes each side. Some folks like it just warmed up and some like it almost crispy. You do it the way YOU want it.

When the garlic starts to sizzle immediately add the white wine, the lime juice, cilantro, salt and pepper. Hold a little of the cilantro back for garnish. Mix it all together and when the wine has reduced by about 1/3 put the shrimp in. Spread them out so that they are all laying on their sides. As soon as they get pink on the pan side turn them over and do the other side. About a minute each side.

Push the shrimp off to the edge of the pan and whisk in the grated parmesan cheese. Hold a little parmesan back for garnish.

Stir it all together to get the cheese blended into the mix. Then put the polenta and the shrimp on the dinner plates. Spoon the liquid with the garlic, cilantro and the cheese all over everything. Top with a little of the cilantro and grated parmesan that you held back.