For the marinade:

1/3 cup chopped fresh curly parsley
1 tablespoons minced shallot
2 teaspoons chopped fresh rosemary
1 teaspoon chopped fresh thyme
1/2 garlic clove, minced
1/2 teaspoon pink peppercorns, crushed
Extra-virgin olive oil
5 each 16-20 white shrimp peeled but not deveined
maldon salt
fresh lime juice
amber

For the Popcorn Grits

1000g: Popcorn kernels
1500g: Milk plus additional to taste
300g: Butter
Aged Cheddar
Green Tobasco

Marinade Instructions

1. Combine all herbs, shallots, garlic, and peppercorns in a small container and cover with enough EVOO to cover the herb mixture. Add the shrimp and marinate overnight or up to one day ahead.
2. skewer the shrimps on bamboo skewers
3. Grill over medium-high heat until just cooked through.
4. season with maldon sea salt, lime juice & amber spice

Popcorn Grits Instructions

1. Season the milk and bring to a boil. Add butter and cooked popped popcorn
2. After cooking, pass through a food mill and then a strainer to separate out any remaining large pieces.
3. Finish with milk, aged cheddar, and green tobacco