Rum Glazed Shrimp and Grilled Grits with Kale

For the Grilled Grits

2 cloves of garlic - crushed

2 tablespoons of extra-virgin olive oil

4 cups water

1 cup stone-ground grits (not instant)

1 tablespoon butter

1 teaspoon kosher salt

½ cup of shredded sharp cheddar cheese

Sauté the crushed garlic in heated oil for 3 minutes. Boil the water and add the grits, butter and sautéed garlic. Stir well (until it is slightly thickened) to remove all lumps. Reduce the heat and simmer for 20 minutes. Continue stirring occasionally to ensure creamy, lump-free, grits. When the grits are cooked, add the shredded cheese and stir untill melted. Spray a small baking pan or dish with oil and spread the warm grits in a thin layer - about ½ inch. Cover and refrigerate for 2-3 hours or overnight. When you are ready to assemble the other ingredients, remove the chilled grits from the dish and cut them into triangles (or other shape) and coat with olive oil on both sides. Grill the grit cakes on a hot grill pan until the grits are heated and grill marks appear on the grits.

For the Kale Chips

1 small bunch of kale

2 tablespoons of extra-virgin olive oil

Sea salt

Fresh ground pepper

Preheat oven to 350 degrees. Rinse the kale and remove the tough center stems; tear the leaves into smaller pieces. Dry the kale as much as possible before coating with olive oil. Drizzle the extra-virgin olive oil over the kale and mix well to ensure that each piece is coated. Sprinkle with sea salt and ground pepper to taste. Spread the kale evenly on a cookie sheet and be sure that the pieces have room on the cookie sheet - do not pile them up or they will not come out crispy. Bake for 8-10 minutes.

For the Glazed Shrimp

1 pound of shrimp, shelled and deveined

2 tablespoons of olive oil

¼ cup of rum

¼ cup dark brown sugar

2 tablespoons of soy sauce

1 tablespoon of Worcestershire sauce

1 tablespoon of apple cider vinegar

1.5 ounce dark chocolate (half of a 3 ounce bar)

Pinch of cayenne

For the glaze: Mix rum, brown sugar, soy sauce, Worcestershire sauce, and apple cider vinegar in a small saucepan and cook over medium heat, stirring frequently. Allow the mixture to cook down to half the volume. Once the sauce has been reduced, add the chocolate and cayenne - mix well and cook for an additional 5 minutes. Keep warm.

As the sauce is cooking, clean the shrimp. Add the garlic to heated olive oil and sauté 1 minute; add the shrimp and sauté for an additional 2-3 minutes. Be sure not to overcook the shrimp - as soon as it turns opaque and pink, remove it from the pan.

To assemble the dish: Place the grilled grits on the plate and top with the sautéed shrimp. Drizzle the glaze over the shrimp and grits. Place the kale chips attractively on the plate and serve immediately.

- Marie Bass