Directions

SHRIMP:

Preheat saute pan over medium high heat.

Season shrimp with Barbeque spice, salt and pepper. Add butter to hot pan then the bacon and shrimp.

Saute until shrimp is firm and fully cooked, about 5 minutes. Remove from heat.

GRITS:

Heat butter in a suace pot over medium heat, add shallots and cook until tender. Add chicken stock and bring to a boil over high heat. Slowly stir the grits into the boiling stock. Reduce heat and cook 5-7 minutes, stirring occasionally.

Remove from heat and stir in creaem and cheese, adjust seasoning with salt and pepper. Keep warm until ready to serve.

Spoon 1/2 to 3/4 cup grits onto a plate and top with shrimp. Drizzle with the barbeque butter left in the shrimp pan.