Grilled Shrimp and Grits

Serves 6. Recipe is by Lili Courtney, of Delightful Palate.

1 lb. medium-size shrimp, shelled (leave tails on)

1 red bell pepper, sliced in ¼-inch slices

1 yellow onion, cut into 10 wedges

½ link of smoked sausage cut into ¼-inch slices

1 tsp. seasoned salt

1 cup Delightful Palate’s Balsamic Garlic Honey

Creamy Grits (see recipe)

1. Combine all ingredients except the grits and allow to marinate for 1 hour at room temperature or cover and refrigerate for up to 2 days.

2. Skewer the shrimp. I use 3 or 4 shrimp on a 12-inch skewer alternating with the bell pepper, onion and sausage on each skewer. Heat a grill with coals and brush the grill with oil to prevent the shrimp from sticking. Grill the shrimp for only 2-3 minutes on each side. Serve with Creamy Grits.

Creamy Grits

Serves 4-6. Adapted by Lili Courtney from a recipe in Bon Appétit magazine.

3 cups chicken stock or canned low-salt chicken broth

1 cup whipping cream

4 tbls. butter

1 cup quick-cooking grits

Salt and pepper, to taste

1. Bring stock, cream and butter to simmer in heavy, medium saucepan over medium heat. Gradually whisk in grits.

2. Reduce heat to low, cover and cook until grits are creamy and tender, stirring occasionally, about 6 minutes. Season to taste with salt and pepper.