Barbecued Shrimp & Grits Recipe

First, fry the 8 strips of bacon until crisp. Once cooked, remove the bacon, crumble it, and set it aside.

While the bacon cools, peel and devein the 2 lb shrimp. You can either grill them on skewers for 2-3 minutes per side, until they turn pink, or pan-fry them over medium heat for a few minutes per side, which usually takes 5-8 minutes total to get them opaque and pink.

First, sauté the 3 cloves of minced garlic in 1 tablespoon of butter until fragrant, about 1 minute. Set the garlic aside.

Bring the 1 tablespoon of water to a boil, then add the 2 cups of grits. Stir well, cover, and let them cook for 5 minutes before reducing the heat to low. Stir in the 1 1/2 cups of sharp cheddar cheese, the remaining 1/2 stick of butter, the sautéed garlic, and 1/4 teaspoon of salt until the cheese is melted and the grits are creamy.

Finally, toss the cooked shrimp with the 6 servings of barbecue sauce, ensuring each piece is well coated.