by Camille Dose

• 4 c. water
• salt and pepper to taste
• 1 c. stone-ground grits
• 3 T. butter
• 2 c. shredded sharp cheddar cheese
• 1 lb. shrimp, peeled and deveined
• 6 slices bacon, chopped
• 4 T. lemon juice
• 2 T. chopped parsley
• 1 c. thinly sliced scallions
• 1 lg. clove garlic, minced

Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed (about 20-25 minutes). Remove from heat and stir in butter and cheese. Rinse shrimp and pat dry. Fry bacon in large skillet until browned; drain well. In same skillet add shrimp. Cook until shrimp turn pink. Add lemon juice, chopped bacon, parsley, scallions, and garlic. Sauté for 3 minutes. Spoon grits into a serving bowl. Add shrimp and mix well. Serve immediately. Note: I grew up in Memphis, TN, and every year the family drove down to Destin, FL on the Gulf Coast for the summer. We would get the shrimp fresh from the shrimpers and make this recipe to eat for breakfast, lunch, or dinner.