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To make the Grits: Add 2 cups of water to a small saucepan
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Season with 1/4 tsp. salt
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Bring to a boil
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Slowly add the grits
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Cook over low heat till done, about 20 minutes (stirring often)
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Remove from heat and add cheese, garlic pepper and diced jalapenos
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Mix well, and set aside to cool slightly
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Take a sheet of plastic wrap, and scoop grits onto it
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Roll into a log and tie the ends of the plastic wrap into a knot
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Place in the fridge overnight (or for at least 4 hours) to chill
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For the Dressing: Combine the olive oil, Jalapeno Lime White Balsamic Vinegar and agave nectar
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Mix well and set aside till ready to use
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For the Shrimp: Clean shrimp and pat dry
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Combine the Chipotle Olive Oil and smoked paprika in a bowl
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Brush over shrimp
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Marinate shrimp in the fridge for 30 minutes
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Preheat grill to medium heat
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Get your salad greens ready
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Remove grits from the fridge, take off plastic wrap and slice into 1 inch thick discs
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Grill shrimp and grits in a well oiled grill basket, turning 1/2 way through
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Shrimp (depending on the size) are about 2 minutes per side
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Grits about 3 minutes per side
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To Assemble: Arrange some greens on a plate
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Drizzle some dressing over greens
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Add the grits, and drizzle with more dressing
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Season with smoked sea salt
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Add the shrimp
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Garnish
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ENJOY!!
