1. In a large saucepan, bring chicken broth and water to a boil over medium-high heat. Gradually pour polenta into simmering chicken broth mixture, whisking constantly.
2. Reduce heat and simmer for 20 minutes or until mixture thickens, stirring frequently. Stir in beer, Parmesan cheese, and salt, if desired. Simmer for 5 minutes, stirring frequently.   
3. In a large bowl, gently toss shrimp with Old Bay seasoning and cayenne pepper.
4. In a large skillet, melt ghee over medium heat. Add garlic and shrimp. Cook and stir for 2 to 3 minutes or until shrimp are opaque.
5. In a small bowl, stir together sour cream and lime juice.
6. Serve polenta topped with shrimp and sour cream mixture. Garnish with jalapeño and cilantro, if desired.   
7. *Note: Chile peppers contain volatile oils that can burn your skin and eyes. When working with jalapeños, wear protective gloves. For added heat, do not seed the jalapeño.

Each serving contains: 312 calories, 15 g fat, 8 g saturated fat, 0 g trans fat, 141 mg cholesterol, 771 mg sodium, 25 g carbohydrates, 2 g fiber, 1 g sugar, 17 g protein. Daily values: 15% vitamin A, 2% vitamin C, 9% calcium, 7% iron.