Stock Island Marina Village

2 each avocado (one slice the other large dice)
2 ounces dice tomatoes
4 each roasted baby heirloom tomatoes
3 each baby heirloom tomatoes cut in half
.5 ounces chopped cilantro
1 each fresh squeeze lime
1 ounce fine julienne red onion
2 ounces crumbled queso fresco (safe half for garnish)

Combine ingredients in mixing bowl and transfer to serving dish

Salt & Pepper to taste
2 each cilantro steams for garnish

5 ounces of cooked grits
6 each shrimps peeled, divine, tail on
3 ounces sauce
1 ounces manchego grated for garnish
1 pinch chopped green onions for garnish

Sauce for Shrimp & Grits:

6 each shrimp peeled, divine, tail on
2 ounces julienne red onions
.5 Teaspoon beef base
4 ounces PBR beer
4 ounces tomato juice
1 Teaspoon old bay
1 ounce ham
1 each chopped garlic
4 each baby heirloom tomatoes
.5 each fresh squeeze lemon juice
.5 Tablespoon oil
.5 Teaspoon bacon base
Salt & Pepper to taste

Using a medium size sautéed pan over Medium heat add onions and ham, sauté until caramelized. Season shrimp with old bay and add to the pan with garlic and cook for 45 seconds, add tomatoes, beer, beef base, pork base and cook until shrimp are done (3-5 minutes). When shrimp are done remove, shrimp from sauce and reduce sauce to desire consistency, add lemon juice last.

Place grits on the bottom of the bowl, place shrimp over grits, add sauce, grated manchego and finish with green onion to garnish.