Fried Cornmeal Shrimp with Butternut Squash Risotto

i made this last night for dinner and it was delicious. here's the recipe...

...recipe from the october 2007 issue of Bon Appetit magazine
1 2 pound butternut squash
24 large uncooked shrimp, peeled
3 1/2 tablespoons olive oil
3 garlic cloves, smashed and peeled
1 cup cornmeal
1/2 teaspoon salt
1/2 teaspoon pepper
5 cups chicken broth
1 1/2 cups onion, chopped
4 teaspoons fresh thyme, chopped
1 1/2 cups arborio rice
1/2 cups white wine
vegetable oil, for frying
1/2 cup freshly grated parmesan cheese

Preheat oven to 400 F. Pierce squash several times. Place on baking sheet and roast until tender, about 1 hour. Cool. Cut squash in half, discard seeds. Scoop flesh into a food processor. Puree until smooth. Measure 1 1/2 cups puree.

Place shrimp, 1 1/2 tablespoons olive oil and 3 smashed garlic cloves in a large resealable bag, turn to coat. Chill 2-3 hours, turning occationally.

Stir cornmeal, salt, and pepper in a medium bowl. Add shrimp; toss. Arrange in a single layer on a large plate.

Bring broth to simmer in a heavy saucepan, reduce to low and keep warm. Heat 2 tablespoons oil in a large saucepan. Add onion and cook until starting to brown. Add 2 chopped garlic cloves and half the thyme, cook 2 minutes. Add rice and stir 1 minute. Add wine, stir until almost absorbed. Reduce heat. Add 1 cup hot broth and cook until liquid is almost all absorbed, stirring often. Continue adding broth one cup at a time and stirring frequently until rice is almost tender, about 15 minutes.

Meanwhile, add enough vegetable oil to a large skillet to reach a depth of 1/4 inch. Heat oil over high heat. Working in batches, fry shrimp until golden brown, about 1 1/2 minutes per side.

Rewarm reserved squash puree in the microwave. Add puree to risott and stir until rice is tender, but firm. Stir in parmesan cheese and remaining 2 teaspoons thyme.