Bacon Wrapped Shrimp

• Shrimp
• 18 black tiger shrimp, peeled and deveined
• 1/2 tablespoon kosher salt
• 9 slices bacon
• 2 teaspoons cracked black pepper
• grapeseed oil, for searing
• Grits
• 2 quarts chicken stock
• 1 quart milk
• 1/8 cup unsalted butter
• 1 quart quick-cooking grits
• 2 cups grilled corn kernels
• 1 cup poblano pepper, small diced
• 2 cups aged white cheddar cheese
• 3 tablespoons chopped cilantro
• 2 tablespoons kosher salt
• 2 tablespoons cracked black pepper
• Chipotle-Tomato Butter
• 1/2 yellow onion, chopped
• 2 tablespoons chopped garlic
• 3 roma tomatoes, chopped
• 3 tablespoons chipotle chiles in adobo
• 1 teaspoon black peppercorns
• 2 cups chicken stock
• 1/4 cup unsalted butter
• 1/2 bunch cilantro
• 1 lemon, juice of
• 2 teaspoons kosher salt

1. Shrimp Prep:
2. Season shrimp with a little Kosher salt. Using a hot grill, quickly mark each shrimp. Remove from grill and allow time to cool. Shrimp should still be uncooked. When cool enough to handle, wrap each shrimp with a half piece of bacon. Season with cracked black pepper. Sear each shrimp in grapeseed oil till crispy on both sides. Serve when rest of dish is ready.
3. Grits Prep:
4. Using a deep saucepot combine chicken stock and milk. Bring to a simmer, add butter, and allow time for it to dissolve. Slowly whisk in grits a little at a time. When grits begin to thicken, lower heat. Switch to a spatula and fold in the rest of the ingredients. Adjust for addition seasonings if needed. If grits are too thick, add more chicken stock.
5. For the Chipotle-Tomato Butter Sauce:
6. In a saucepot, saute onions and garlic over medium heat. Next, add tomatoes, chipotle peppers and peppercorns. Continue to cook for another three minutes. Deglaze with chicken stock and lower heat. Cook for 5 minutes then place in a blender; blend till smooth. Place liquid back in saucepot and over low heat mount with butter, whisking in a little at a time. Add cilantro and season with lemon juice and salt. Turn off heat and allow 5 minutes to steep cilantro. Strain through fine mesh strainer and reserve warm till time to serve.
7. To Plate:
8. Place small amount of grits in the center of a large plate. Drizzle sauce around grits. Place three pieces of shrimp around grits. Serve.

shrimp, shrimp, kosher salt, bacon, cracked black pepper, grapeseed oil, grits, chicken stock, milk, unsalted butter, grits, grilled corn, poblano pepper, aged white cheddar cheese, cilantro, kosher salt, cracked black pepper, butter, yellow onion, garlic, roma tomatoes, chipotle chiles, black peppercorns, chicken stock, unsalted butter, cilantro, lemon, kosher salt

Taken from www.food.com/recipe/bacon-wrapped-shrimp-271686 (may not work)