Southwest Shrimp And Grits Salad

• 2 cups water
• 1/4 teaspoon salt
• 1/2 teaspoon garlic pepper spicy
• 1 jalapeno fresh, seeded and diced
• 1/2 cup smoked cheddar double, shredded
• 2 teaspoons white balsamic vinegar Jalapeno Lime
• 2 teaspoons agave nectar
• 1 tablespoon olive oil Chipotle
• 1/4 teaspoon smoked paprika sweet
• smoked sea salt for seasoning
• salad greens

1. To make the Grits: Add 2 cups of water to a small saucepan
2. Season with 1/4 tsp. salt
3. Bring to a boil
4. Slowly add the grits
5. Cook over low heat till done, about 20 minutes (stirring often)
6. Remove from heat and add cheese, garlic pepper and diced jalapenos
7. Mix well, and set aside to cool slightly
8. Take a sheet of plastic wrap, and scoop grits onto it
9. Roll into a log and tie the ends of the plastic wrap into a knot
10. Place in the fridge overnight (or for at least 4 hours) to chill
11. For the Dressing: Combine the olive oil, Jalapeno Lime White Balsamic Vinegar and agave nectar
12. Mix well and set aside till ready to use
13. For the Shrimp: Clean shrimp and pat dry
14. Combine the Chipotle Olive Oil and smoked paprika in a bowl
15. Brush over shrimp
16. Marinate shrimp in the fridge for 30 minutes
17. Preheat grill to medium heat
18. Get your salad greens ready
19. Remove grits from the fridge, take off plastic wrap and slice into 1 inch thick discs
20. Grill shrimp and grits in a well oiled grill basket, turning 1/2 way through
21. Shrimp (depending on the size) are about 2 minutes per side
22. Grits about 3 minutes per side
23. To Assemble: Arrange some greens on a plate
24. Drizzle some dressing over greens
25. Add the grits, and drizzle with more dressing
26. Season with smoked sea salt
27. Add the shrimp
28. Garnish
29. ENJOY!!

water, salt, garlic pepper, jalapeno fresh, cheddar, white balsamic vinegar, nectar, olive oil, paprika, salt, salad greens

Taken from www.yummly.com/recipe/Southwest-Shrimp-and-Grits-Salad-1733426 (may not work)