Ingredients:
+ 4c chicken stock
+ 1c quick-cooking grits
+ 8oz gouda cheese, freshly grated
+ 1 tbsp butter
+ 1/4 tsp salt
+ 1/4 tsp pepper
+ 2 ears grilled sweet corn, cut from the cobb
+ 1 lb raw peeled & deveined shrimp
+ 1/2 tsp salt
+ 1/2 tsp pepper
+ 1/2 tsp smoked paprika
+ 1/4 tsp chipolte chili powder
+ 1/4 tsp ground cumin
+ 4 tbsp butter
+ 2 cloves garlic, finely minced

Directions:
Bring stock to a boil in a saucepan.  Once stock comes to a boil, add grits and whisk until they are fully mixed into the stock (~2 mins).  Reduce heat to low and cover, stirring a few times, until the grits are thick and creamy (~5 mins).  Stir in the grated cheese, salt, and pepper.  Season with more salt and pepper, if desired.

Pat shrimp completely dry with paper towels.  Season with salt, pepper, paprika, chili powder, and cumin.  Heat a large skillet over medium-high heat and add butter.  Once the butter melts and begins to sizzle, add the shrimp and cook on both sides until pink.  As the shrimp cooks, the butter will brown.  Whisk occasionally to prevent it from burning.  When the shrimp is finished, stir garlic and cook for a second.  Remove from heat.

Spoon grits onto a plate or bowl and add shrimp on top.  Drizzle the butter from the pan on top and cover with spoonfuls of corn.