take it from a Southerner, the BEST grits are Jim Dandy
https://www.amazon.com/Jim-Dandy-Enriched-Quick-Grits/dp/B077GLWBTN/ref=sr_1_1?crid=3UIMPFJXBDCPM&keywords=jim+dandy+grits&qid=1584362131&sprefix=jim+dandy%2Caps%2C143&sr=8-1. Here is how I do mine:
First the shrimp. To a zip lock bag add, the thawed shrimp about a dozen, shells on, 2 T olive oil, 1 T dijon mustard, 1 T Italian seasoning, 1 T finely chopped garlic, 1 T Sriracha hot sauce. Marinate for 4-8 hours. I cook mine on the grill in a stainless steel grill skillet. you could do them on a kabob too. Just DON"T over cook.
Grits - Very important. For every cup of uncooked grits you will use 1/2 stick of butter. Put butter and water together and bring to a boil, whisk grits into boiling water/butter until no lumps remain. reduce heat until tender. Add cheese, the cheese of choice is usually Velvetta, but any good melting cheese will work, add to your taste. Drain 1 can of Rotel tomatoes and add to grits. the ratio is dependent on taste. Peel shrimp and serve. I make a side sauce with equal amount of mayo and sweet chili sauce and add Sriracha to taste.
Enjoy