Oven Barbecue Shrimp & Sweet Potato Grits

• Shrimp and Sauce
• 2 lbs medium shrimp, peeled and deveined (preferrably Louisiana shrimp 41-50 count per pound)
• 1/4 cup unsalted butter, melted
• 1/4 cup chili sauce (tomato based store-bought)
• 1 tablespoon Worcestershire sauce
• 1 tablespoon lemon juice
• 2 teaspoons asian chili-garlic sauce (Sriracha)
• 2 teaspoons creole seasoning
• 1 garlic clove, minced
• Sweet Potato Grits
• 1 cup quick-cooking grits
• 1 (16 ounce) can louisiana sweet potatoes, drained and mashed
• 2 tablespoons unsalted butter
• 1 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1 cup shredded smoked gouda cheese
• 1 tablespoon chopped fresh thyme
• Garnish
• 4 fresh thyme sprigs
• 4 slices bacon, cooked crisp, chopped

1. Pre-heat oven to 350 degrees. In a mixing bowl, combine shrimp with butter, chili sauce, Worcestershire, lemon juice, Sriracha, Creole Seasoning, and garlic and pour into lightly greased 13x9-inch baking dish. Toss to coat. Spread the shrimp in single layer. Bake for 12 to 15 minutes or until shrimp turn pink, stirring and turning shrimp after 8 minutes.
2. In the meantime, cook grits according to package directions. Stir in mashed sweet potatoes, butter, salt, and pepper; cook over medium-low heat until heated through. Stir in gouda and thyme.
3. Spoon grits onto serving platter. Top with shrimp and sauce. Garnish with thyme sprigs and crumbled bacon.

shrimp, shrimp, unsalted butter, chili sauce, worcestershire sauce, lemon juice, asian chiligarlic, creole seasoning, garlic, grits, grits, sweet potatoes, unsalted butter, salt, fresh ground black pepper, gouda cheese, thyme, thyme, bacon

Taken from www.food.com/recipe/oven-barbecue-shrimp-sweet-potato-grits-449575 (may not work)