The Old Edwards Inn and Spa in Highlands.
I'll try to recreate it using versions from Bobby Flay and Paula Deen as guides. I also checked out Emeril and Williams Sonoma.
Grits is a porridge-like dish made from coarsely ground corn. It's a lot like polenta, only grits usually has a thinner consistency, and is often made from white rather than yellow corn. My store only had yellow grits---yellow will be fine.
Grits can be cooked with stock, milk, or water. I'm using water. I'll cook one cup of grits with three cups of water and a pinch of salt. I'll add in about a cup of grated sharp Vermont Cheddar at the end.
In another pan I'll saute some Black Forest ham, cut in small cubes, and a thinly sliced shallot in some butter and a little olive oil, Then I'll add in some diced red bell pepper (about 2/3 cup) and saute for a few minutes. Then 1 lb of shrimp and a few sliced green onions goes in the pan and cooks just a minute or two until done.
Ladle your grits into bowls, and top with the shrimp mixture.