This outdoorsy recipe is courtesy of O’Neill Williams.
Cooked diced ham in butter or oil until almost crisp. Add diced peppers and scallions. Cook until soft. Add cream, water and spices. Bring to a boil, gradually stir in grits. Bring to a boil, them lower to simmer. Continue cooking for 45-60 minutes adding a little more liquid if needed; they need to be thick. Remove from heat and stir in cheese until melted. Pour into greased Rectangular Drip Pan. Chill over night.
Combine olive oil, Dijon mustard, garlic, lemon juice, salt and pepper in a bowl. Add shrimp to mixture and marinate about 30 minutes.
Cut grits into 1 inch squares. Broil in oven on both sides until golden. Thread Flexible Skewers with 1 grits cube then pierce on one piece each of shrimp, red pepper, yellow pepper, and red onion. Chill until ready to use.
Set the EGG for indirect cooking at 350°F/177°C, with foil covered convEGGtor in place legs down. Place skewers on plate setter; close dome and cook 5-7 minutes or until shrimp are opaque.
Use spatula to carefully lift from underneath.