In a saucepan, bring 4 cups of water to a boil. Slowly whisk in 1 cup of grits and reduce heat, cooking until creamy (about 20-25 minutes). Stir occasionally to avoid lumps.

Once the grits are cooked, add 1 cup of shredded cheddar cheese, 2 tablespoons of butter, and a pinch of salt. Stir until everything is melted and blended beautifully.

In a skillet over medium heat, add 2 tablespoons of olive oil. Sauté 1 pound of peeled, deveined shrimp for about 3-5 minutes until they turn pink and opaque.

Sprinkle in 2 cloves of minced garlic and a dash of cayenne pepper with the shrimp. Cook for another minute until fragrant.

Spoon a generous dollop of cheesy grits into small bowls or cups. Top each with a hearty serving of the sautéed shrimp.