Smoky Low Country Shrimp Sauté with Polenta Cakes - Dale's Seasoning

Ingredients

• 1 1/2 lbs. large shrimp (16/20s) peeled/deveined/patted dry with paper towels
• 2 Tbsp. Dale’s Smokehouse Blend BBQ rub, divided
• 1 (18 oz.) shelf stable package prepared polenta, cut into 8, 1/2”-3/4” rounds
• 6 Tbsp. olive oil, divided
• 1 large (6 oz.) lemon, zested and halved
• 4 oz. Unsalted butter, cubed
• 1/2 cup thinly sliced green onion tops, divided
• 1/4 cup chopped parsley
• 1 tsp. kosher salt
• 1/2 tsp. ground coriander
• 12 oz. smoked sausage link, cut into 1 1/2” diagonal pieces
• 1 (6 oz.) red onion, peeled and cut into 8 wedges, retaining the core to hold wedges together
• 1 (8 oz.) bag multicolored sweet baby peppers, sliced into rings (2 cups slices)
• 2 ears corn, shucked and kernels shaved (about 2 cups corn kernels)
• 4 thick slices of hearty bread, such as ciabatta, halved into triangles