Shrimp and Grits for Mothers Day(w/ recipe and pics)

ingredients
2 pounds jumbo shrimp (16/20 count), peeled and deveined, tails removed
1 1/2 tablespoons chili powder
1 teaspoon cayenne pepper
Kosher salt and coarsely ground black pepper
4 tablespoons unsalted butter
4 large cloves garlic, minced
2 tablespoons honey
2 tablespoons Worcestershire sauce
Juice of 1 lemon (about 3 tablespoons)
4 green onions, greens thinly sliced

Prep

Combine the shrimp with the chili powder, cayenne, 1/4 teaspoon salt and a pinch of black pepper in a medium bowl. Toss until the shrimp is thoroughly seasoned. Set aside
Melt the butter in a skillet over medium heat. Add the garlic, honey, Worcestershire and 2 tablespoons water. Stir and sauté to combine, 1 to 2 minutes. Add the shrimp and stir to coat in the pan sauce. Sauté until the shrimp are opaque and just starting to curl, about 5 minutes. Remove from the heat, add the lemon juice and garnish with the green onions. Season with salt and pepper. Serve immediately.

Grits

Ingredients

1½ cups water
1.5 cups milk
1 cup heavy cream
1 cup half n half
1 cup 5-minute grits
4 Tablespoons butter
salt
pepper

Instructions

Add water, heavy cream, milk and half n half to a pot.
Bring to a boil.
Slowly add in the grits while whisking steadily.
Reduce heat to low and cover.
Cook for 5-7 minutes, whisking frequently
Remove from heat.
Add butter and salt and pepper to taste.
Serve immediately.

Makes about 4-6 servings

I like this recipe because it is a very peppery version and the butter is not overwhelming in the dish