Grits

1 Cup Quick-Cooking Grits

4 Cup Water

1 Teaspoon Salt

1 Cup Shredded Cheddar

Shrimp Marinade

1/2 Cup Olive Oil

1/4 Cup Lemon Juice

1 Clove Garlic

1/2 Teaspoon Pepper

1 Pound Shrimp, Peeled And Deveined

Skewers

8 Ounce Mushrooms, Such As Button Or Cremini, Quartered

1 Green Bell Pepper, Cut Into 1-Inch-Pieces

1/2 Red Onion, Cut Into 1/2-Inch-Pieces

1 Teaspoon Salt

1/4 Cup Cilantro, Chopped, For Garnish

When ready to cook, set Traeger temperature to 450˚F and preheat, lid closed for 15 minutes. For optimal results, set to 500˚F if available.

Make the grits. In a medium cast iron pan over medium-high heat, bring 4 cups of water to a boil and add the salt. Remove from heat and gradually whisk in grits, working out any lumps. Return to heat and stir occasionally until thickened, 8-10 minutes. Stir in the cheddar cheese, cover and keep warm.

In a medium bowl, add the olive oil, lemon juice, garlic, pepper and stir. Add the shrimp, and toss to coat evenly. Let stand at room temperature for 5 minutes.

Assemble the skewers. Remove the shrimp from marinade, discarding the marinade. Build the skewers alternating between mushrooms, peppers, onion, and shrimp. Sprinkle with salt.

Place the skewers directly on the grill grates. Close the lid and cook for 4-5 minutes on each side, until shrimp starts to curl, and turns opaque.

Remove the shrimp skewers from the grill. Remove the skewers from the shrimp and vegetables and place the shrimp and vegetables on the grits. Garnish with cilantro and serve warm. Enjoy!