In a bowl, add olive oil, old bay and the shrimp and toss to coat.

Meanwhile, start your grits: Heat quart of chicken broth and water in a large pot and bring to a boil. Add 2 cups of grits gradually over 2 minutes stirring constantly (grits will clump easily-also easily stick to bottom of pot!). Let the grits cook down on a medium simmer, stirring often, about 30 minutes.  While the grits are cooking, prepare your grill for cooking on direct heat. I recommend using your charcoal grill with Kingsford Charcoal to get smoky flavor.

While your charcoal is heating up, continue to watch and stir your grits. Once they have reduced down, keep them on a very low simmer.

Grill the shrimp, sausage and peppers until cooked through. The shrimp will cook most quickly- remove them as soon as they begin to turn pink. Remove the sausage once an internal temp of 145 degrees with a Thermapen has been reached and the peppers can be removed once they have developed char marks.

Once the shrimp, peppers and sausage have cooked on the grill, remove them and set aside on a cutting board to let cool slightly so they can be chopped. Meanwhile, add the milk, cheese and butter to the grits and stir to combine and let thicken over a low simmer. Add salt, pepper, and smoked paprika to the grits.  Chop the peppers and sausage and remove the tails off the shrimp. Ladle grits ½ cup at a time into bowls. Add shrimp, peppers and sausage and garnish with chopped parsley.

Serve with your favorite hot sauce, and additional salt and pepper. I hope you and your family enjoy this Southern inspired dish as much as mine does! Cheers!