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1
Lightly oil a 9-inch-square glass baking dish.
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2
In a medium saucepan, bring the milk to a simmer with half of the garlic.
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3
Slowly whisk in the grits over moderate heat until very thick, 3 minutes.
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4
Remove from the heat and whisk in the cheddar.
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5
Season with salt, pepper and Tabasco.
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6
Pour into the dish and press plastic wrap directly onto the surface.
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7
Let stand until firm, 30 minutes.
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8
Meanwhile, in a small skillet, heat the 2 tablespoons of oil.
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9
Add the bacon; cook over moderate heat until crisp.
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10
Add the shallots, celery, scallion, red pepper, parsley, thyme and the remaining garlic and cook, stirring, until the shallots are softened, about 2 minutes.
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11
Off the heat, stir in the vinegar, mustard, Worcestershire and a few dashes of Tabasco.
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12
Season with salt and keep warm.
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13
Heat a grill pan and brush with oil.
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14
Cut the grits into 12 squares and dust on both sides with barbecue spice mix.
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15
Cook over moderate heat until crisp, about 2 minutes per side.
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16
Keep the grit cakes warm in a low oven; keep the grill pan hot.
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17
Brush the shrimp with oil, season with salt and pepper and dust with barbecue spice mix.
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18
Grill the shrimp in the pan over moderately high heat until lightly charred and just cooked through, about 1 1/2 minutes per side.
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19
Arrange the shrimp and grit cakes on plates, drizzle the bacon vinaigrette on top and serve right away.
