Peal and devein enough Shrimp for those you are serving. I had 1 1/2 pounds of Shrimp - after it was cleaned. Place single layer on a paper towel lined plate in order to dry the exterior so it will brown.
You will need to find a Barbecue Shrimp Seasoning (I only use LaDon's) prior to attempting this dish. To a small pot, add a few TBL of the Barbecue seasoning to 2 TBL butter, 1 Tbl Olive Oil, 1 TBL Lea and Perrins Worcestershire Sauce and Juice of 1 Lemon (zest the lemon first for a garnish). Heat until melted. Swirl to combine.
Cook enough Grits counting on 1/2 cup cooked grits per serving. The way Mr. B's cooks their grits is they use milk. Milk can be very salty so I use a ratio of 1/2 Cup Milk and 1 1/2 Cups water. Cover and heat over medium high heat til it boils. With fork in hand, slowly add the 1/2 Cup Grits stirring all the while until combined. Add a 1 tsp Salt and 1 Tbl Butter. Turn to low and cover and allow to cook for about 5 minutes. Stir again, turn off heat, and cover to allow to finish. Stir one last time to make sure they are cooked.
For plating, to a pasta plate, add the barbecue seasoning, top with grits and top with Shrimp. Enjoy with crusty warm bread and a salad and maybe even a jazz tune.