BBQ SHRIMP & POLENTA (GRITS)

SERVES 4-6

2 lbs shrimp, raw, large, de-hydrated, unpeeled

1 cup Worcestershire sauce

4 sticks butter

Lots of fresh garlic chopped

Seasonings: salt, pepper, hot sauce, rosemary

Ingredients for Creamy Grits: yellow corn grits, white cheddar, milk, butter, salt, pepper, garlic, rosemary, red peppers

Combine garlic, Worcestershire and 2 sticks of butter in dutch oven, and stir on medium until butter is melted

Put in shrimp, heads off, but unpeeled, and put the remaining butter in 1" chunks at a time until the previous one is melted

Make sure to not overcook the shrimp

Serve with Creamy Grits