1 recipe barbeque butter, divided (recipe on site)

18 shrimp, peeled, deveined, with tail on

1 recipe bacon, okra, tomato and crabmeat hash

1 Tbsp unsalted butter

6 medallions of garlic cheese grits (recipe on site)

sweet potato hay (recipe on site)

In a saute pan over medium-high heat, add 2 tablespoons barbeque butter. When melted, add shrimp and cook for 2 minutes. Add remaining butter and cook shrimp until done. While shrimp are cooking, prepare hash. In a separate pan, heat 1 tablespoon butter and saute medallions of grits for 1 1/2-2 minutes on each side, until golden brown. Remove from pan and place one medallion on each of 6 plates. Add shrimp on top of grits, leaving butter in pan to stay warm. Place hash around shrimp on plate. Drizzle remaining barbeque butter over shrimp and hash. Garnish with sweet potato hay.