Cheesy Shrimp and Grits

• Start a fire in a charcoal grill and set up for indirect heat.

Shrimp

• In a sealable plastic bag or bowl, combine the shrimp, olive oil, lemon juice, and Cucamonga Cattle Company Prairie Dust. Allow it to marinate for 30 minutes to 1 hour.

Cheesy Grits

• In a Dutch oven, bring 2 cups of water to a boil over direct heat. Add the corn grits and stir well. Stir regularly while continuing to cook the grits until they are soft, 20 to 30 minutes. Stir in the milk or cream, shredded cheese, and rub. Place the cover on the Dutch oven, and remove it from the heat.

Vegetable Mix

• Add the olive oil and garlic to a preheated cast iron skillet. Add the diced onions, bell peppers, rub, and cayenne. Once the onions and peppers have started to soften, add the lemon juice and BBQ sauce. Continue to cook until the onion mixture is tender, and the liquid has reduced. Remove from the skillet and set aside.
• Add the chopped bacon to the skillet. Cook until the fat renders and the bacon is crispy, 10 to 15 minutes. Remove the cooked bacon from the skillet and discard all but 1 tablespoon of the bacon fat.
• Remove the shrimp from the marinade, reserving the marinade for later use. Add to skillet and cook until the shrimp turn pink, 2 minutes per side. Remove the cooked shrimp from the skillet.
• Add the reserved marinade to the skillet and bring it to a simmer. Return the onion mixture and cooked bacon to the skillet. Adjust seasonings with Worcestershire sauce and stir in the chopped parsley.
• Best served in a shallow bowl or on a platter if serving family style. First place a base of cheesy grits, next to a layer of vegetable mix, and top with shrimp.