First prepare the polenta:
Bring broth, salt and water to a boil over medium-high heat.
Slowly, add polenta, while whisking and continue to stir until slightly thickened.
Reduce heat to low and keep whisking until it begins to have a creamier consistency.
Cover and cook for 30-40 minutes, checking and stirring every 8-10 minutes.
Make sure to scrape down sides while stirring.
When desired texture is achieved (whether you like them creamy or thicker), stir in cheese and butter until melted and set aside to keep warm.
For the shrimp:
Warm olive oil in a large sauté pan over medium heat.
Saute garlic until lightly golden.
Add lemon juice, Worcestershire, onions, white and black pepper, cajun seasoning and shrimp to the pan.
Raise heat to medium-high and cook 2-3 minutes until shrimp are no longer pink. Slowly, add in butter, while stirring constantly until butter is all melted, being careful not to burn.
Spoon polenta into a bowl and add a few shrimp on top.
Spoon a little of of the juice on top and garnish with fresh parsley.
You can also serve this with baguettes to soak up all that saucy goodness.