By Brigit Binns
What makes these succulent, spicy bbq shrimp so wonderfully easy is that there’s no charcoal grill or barbecue sauce in sight. This recipe is a New Orleans insider’s secret.
To make the grits, place the grits in a large bowl and add enough cold water to cover by 1 inch (2.5 cm). Let stand for 5 minutes. Skim off any bran or hulls floating on the surface. Drain the grits in a f