Use your favorite Caesar dressing to marinate cleaned and skewered shrimp one hour before grilling. Grill shrimp skewers about two minutes each side, or until shrimp cooks through.
Soak 2 cups stone ground grits in 8 ounces of water overnight (or at least 6 hours). After soaking, use skimmer to remove floating grains and hulls. Pour grits and chicken stock into a pot with twice the capacity of chicken stock to the volume of grits. Bring to boil, stirring constantly to make sure they do not stick to the bottom of the pan. After they come to a boil, immediately reduce to slow simmer and cook for about an hour, stirring occasionally and adding more chicken stock as needed. After about an hour, they should become soft and tender. Add the asiago cheese and butter.
Bacon Bourbon Marmalade
Render bacon down until it’s crispy. Add onion and garlic and sweat in bacon fat. Add brown sugar and bourbon (watch out for flame) and reduce for a few minutes. Add all remaining ingredients and reduce to a thick, syrupy consistency.
You’ll need a Texas-sized appetite for this cozy meal from the coast. Enjoy on the grill with a glass of H-E-B wine, of course!