b'Preparation:Peel the shrimp, leaving their tails attached. Reserve the shells. Sprinkle the shrimp with half of the seasoning and black pepper. Make sure the shrimp is well coated with the seasoning. Refrigerate the shrimp. Heat 1 tablespoon of the olive oil in a large pot over high heat. When the oil is hot, add the onion and garlic, and saut for 1 minute. Add the shrimp shells, remaining seasoning, bay leaves, lemons, water, Worcestershire sauce, wine, salt, pepper, paprika, and chipotle powder. Stir well, and bring to a boil. Reduce the heat to low, and simmer for 30 minutes. Remove from the heat, and let cool for about 15 minutes; then strain, reserving the liquid.Place the liquid back in the pot, and bring to a boil over high heat. Cook the sauce until thick and darker in color, about 15 minutes. Heat the remaining 1 tablespoon of olive oil in a large skillet over high heat. When the oil is hot, add the shrimp and saut for a few minutes, occasionally shaking the skillet. Add the cream and the sauce, stir, and simmer for 3 minutes. Remove the shrimp with a slotted spoon and mound it on a warm platter.Stir the oregano and Worcestershire sauce into the sauce. Whisk the butter into the sauce. Remove from the heat and spoon over the shrimp and around the platter. Garnish with chives and serve with Corn Grit Waffles.Makes 6 to 8 servings.CORN GRIT WAFFLESThese are unsweetened waffles with a nice bite. If you bake them longer than usual inthe waffle iron, until the outsides are a bit crunchy, they will stand up well to thebarbecue sauce. If you prefer a sweeter taste, just add a teaspoon or two of sugar tothe dry ingredients.Ingredients: 1/2 cup water 3/4 teaspoon salt, divided 1 cup polenta or grits 4 tablespoons unsalted butter 1 cup milk 1 cup all-purpose flour 1/2 tablespoon baking powder 1/2 teaspoon baking soda Oil, for greasing waffle ironPreparation: Bring the water andteaspoon of the salt to a boil. Stir in the polenta. Reduce the heat to low, and stir in the butter and milk. Mix well. Whisk the flour, baking powder, baking soda, and the remainingteaspoon of salt together in a large bowl. Stir the polenta into the flour mixture. Mix well. Set aside to rest for 5 minutes while the waffle iron heats.Preheat the waffle iron and brush lightly with oil. Spoon or ladle the batter onto waffle iron, and cook until browned and crunchy. Remove the waffles from the iron and place on a baking rack to cool; do not stack. (If you prefer, you can keep them warm in a 220-degree oven.) Cut the waffles into quarters, and place a piece on each serving plate,10% OFFspooning the Barbecue Shrimp and its sauce on top.Makes 4 to 6 servings.KIX TIP: Both polenta, associated with Italy, and grits, associated with the American South, are made from stone-ground cornmeal. Most grits are made from a class of corn called dent corn, while most polenta is made from a class of corn called flint corn. GritsANY REGULAR PRICED ITEMcan come across as mushy, while polenta is often more coarse. To keep it simple, you can get yourself a bag of coarse cornmeal at the grocery store, and use that in any recipe that calls for polenta or grits. Excludes Tools & Equipment.KIX TIP: You can use whole milk, 2 percent milk, or skim milk for these waffles. If theMention Arizona Real Country Magazine.batter seems too thick, add a bit more milk.BLOOD-ORANGE MADRAS (AND MOCKTAIL)KIX STORY: This drink is like a Tequila Sunrise minus the grenadine syrup. I prefer the Madras because it calls for cranberry juice, which I like because its less sweet than grenadine. Both the blood orange and the cranberry juice are full of vitamin C, and the cranberry juice is also a good source of vitamins E and K. So I say take your vitamins!Ingredients: Ice One part tequila One part unsweetened cranberry juice One part blood orange juice Splash of soda water (optional) Orange slices Maraschino cherriesPreparation:Fill a Collins or hurricane glass all the way fullwith ice. Pour the tequila over the ice. Then pourin the juices, one at a time. Top with a splash ofsoda water if you want to give it some fizz.Garnish with an orange slice and maraschinocherries. For a mocktail, just leave out the tequila.ArizonaRealCountry.com July 2022 41'