Combine olive oil and melted butter in a small bowl. Stir in tarragon. Cut polenta into 16 cubes. Thread 2 polenta cubes, 3 shrimp, and 2 grape tomatoes alternately onto each skewer. Heat a grill pan over high heat. Coat pan with cooking spray. Coat skewers with cooking spray. Add skewers to pan; grill 2 to 3 minutes on each side or until shrimp are done. Remove skewers from heat; brush with butter mixture. Sprinkle with salt and pepper.
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