Bear Cave Spicy Shrimp and Grits

Bring 3 cups of water to a boil in a medium saucepan over high heat, covered. Combine the grits, one teaspoon salt and one teaspoon pepper (adjust to taste) in a bowl. Uncover the water and slowly stir in the grits combo. Reduce the heat to medium low and cook, stirring occasionally, until thickened, about 5 minutes. Stir in the Parmesan and 1 tablespoon butter. Remove from the heat, leave covered to keep warm. Meanwhile, thaw and rinse the shrimp, and pat dry. Remove the tail shells. Melt 2 tablespoons of butter in a large skillet over medium heat. Add the shrimp, and garlic and cook, stirring four minutes. Remove from the heat and add 2 tablespoons water, the lemon juice; stir to coat the shrimp with the sauce and season with salt and pepper. Ladle the grits onto a plate and top with the shrimp and sauce. Serve with lemon wedges and chives or parsley. Main dish at any meal time. Can be accompanied by eggs, salmon or steak.