smoked shrimp and grits
1 Cup Grits, quick cooking
1 Cup shredded cheddar cheese
1/2 Cup olive oil
1/4 Cup lemon juice
1 Clove garlic
1/2 Teaspoon pepper
Pound shrimp, peeled and deveined
Ounce mushrooms, sliced
1 Green Bell Pepper, Stemmed, Seeded, Cut into 1-1/2" Pieces
1/2 red onion
1/4 Cup cilantro, chopped
1 Tablespoon salt
Bring 4 cups salted water to a boil in a medium cast iron pan over medium-high heat. Remove from heat and gradually whisk in grits working out any lumps.
Return to heat and stir occasionally until thickened (about 8-10 minutes). Stir in cheddar, cover and keep warm.
Combine olive oil, lemon juice, garlic, and pepper. Add shrimp stirring to coat evenly. Let stand at room temperature for 5 minutes.
While the shrimp marinates, start the Z Grill grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to High and preheat, lid closed, for 10 to 15 minutes.
Remove shrimp from marinade, discarding marinade. Build the skewers alternating between mushrooms, peppers, onion, and shrimp.
When the grill is hot, grill the kabobs with the lid closed for 4-5 minutes on each side until shrimp turns pink.
When kabobs are done, strip the the contents of the kabob onto the grits. Garnish with cilantro and serve. Enjoy!