Bacon Wrapped Shrimp

Serves 4

Bacon Wrapped Shrimp
18 pc black tiger shrimp, peeled and deveined
1/2 tbsp Kosher salt
9 bacon slices
2 tsp cracked black pepper
Grapeseed oil for searing

To make the Bacon Wrapped Shrimp

1. Season shrimp with a little Kosher salt.
   
2. Using a hot grill, quickly mark each shrimp. Remove from grill and allow time to cool. Shrimp should still be uncooked.
   
3. When cool enough to handle, wrap each shrimp with a half piece of bacon.
   
4. Season with cracked black pepper.
   
5. Sear each shrimp in grapeseed oil until crispy on both sides. Serve when rest of dish is ready.

Grits
2 qt chicken stock
1 qt milk
1/4 stick unsalted butter
1 qt instant grits
2 cups grilled corn kernels
1 cup poblano peppers, small diced
2 cups aged white cheddar cheese
3 tbsp chopped cilantro
2 tbsp Kosher salt
2 tbsp cracked black pepper

To make the grits

1. Using a deep saucepot combine chicken stock and milk.
   
2. Bring to a simmer, add butter, and allow time for it to dissolve.
   
3. Slowly whisk in grits a little at a time. When grits begin to thicken, lower heat.
   
4. Switch to a spatula and fold in the rest of the ingredients.
   
5. Adjust for addition seasonings if needed.
   
6. If grits are too thick, add more chicken stock.

Related Recipe: Chipotle Tomato Butter