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1
For the grits: Combine 4 cups water, the cream, Worcestershire sauce, hot sauce and salt, and bring to a boil.
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2
In a medium bowl combine the grits, onion powder, garlic powder and pepper.
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3
Add the dry ingredients to the boiling liquid, whisking vigorously.
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4
Lower the heat to a simmer and cook for 45 minutes.
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5
Whisk regularly, every 3 to 5 minutes, so the grits do not stick and burn.
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6
Remove from the heat and add the butter, whisking until it's completely incorporated into the grits.
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7
For the BBQ sauce: Combine the oil and butter and melt over medium heat.
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8
Add the paprika, rosemary, oregano, salt, black pepper and chipotle, and bring to simmer for 15 minutes.
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9
Add the garlic and simmer 5 minutes, not letting the garlic brown.
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10
Remove from the heat and add the lemon juice.
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11
Strain and discard the solids (they will burn if you cook the shrimp with them).
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12
For the corn: Melt the butter in a medium saute pan and add the corn.
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13
Add the sugar and some salt and pepper and cook until the corn is bright yellow and just cooked through.
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14
Pour the BBQ sauce in a medium heavy-bottomed saucepan and add the shrimp.
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15
Cook, stirring regularly until firm to the touch, 3 to 4 minutes.
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16
Divide the grits among four serving bowls and add 5 shrimp per bowl.
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17
Drizzle some BBQ sauce over the grits and sprinkle some corn on top.
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18
Garnish each bowl with a slice of lemon and then serve.
