Southwest Shrimp and Grits Salad

To make the Grits: Add 2 cups of water to a small saucepan

Season with 1/4 tsp. salt

Bring to a boil

Slowly add the grits

Cook over low heat till done, about 20 minutes (stirring often)

Remove from heat and add cheese, garlic pepper and diced jalapenos

Mix well, and set aside to cool slightly

Take a sheet of plastic wrap, and scoop grits onto it

Roll into a log and tie the ends of the plastic wrap into a knot

Place in fridge overnight (or for at least 4 hours) to chill

For the Dressing: Combine the olive oil, Jalapeno Lime White Balsamic Vinegar and agave nectar

Mix well and set aside till ready to use

For the Shrimp:Clean shrimp and pat dry

Combine the [i]Chipotle Olive Oil [/i]and smoked paprika in a bowl

Brush over shrimp

Marinate shrimp in the fridge for 30 minutes

Preheat grill to medium heat

Get your salad greens ready

Remove grits from fridge, take off plastic wrap and slice into 1 inch thick discs

Grill shrimp and grits in a well oiled grill basket, turning 1/2 way through

Shrimp (depending on the size) are about 2 minutes per side

Grits about 3 minutes per side

To Assemble:Arrange some greens on a plate

Drizzle some dressing over greens

Add the grits, and drizzle with more dressing

Season with smoked sea salt

Add the shrimp

Garnish

ENJOY!!