2 Tbsp Olive Oil

1 tsp garlic, minced

1 pint cherry tomatoes, halved

1 pound shrimp, peeled and deveined

4 ounces baby fresh baby spinach

2 Tbsp fresh basil, chopped

1/4 tsp fresh ground pepper

1/4 tsp salt

1 Tbsp fresh lemon juice

Cheese Grits

2 cups water

1/2 cup Quick Grits

1 cup shredded cheddar cheese

salt and pepper to taste

Instructions:

Heat olive oil over a medium-high heat in a large non-stick skillet.  Add tomatoes and cook, stirring often until softened, about 2 to 3 minutes.  Add garlic and toss.  Add shrimp and cook until cooked through, about 4 to 5 minutes.  Add spinach, basil, salt and pepper, stir until spinach has cooked down.  Remove from heat and add lemon juice.

For Grits:  In a saucepan, bring water to a boil.  Slowly stir grits into water, reduce heat to medium-low; cover.  Let cook 5 to 7 minutes or until thickened, stirring occassionally.  Add cheese, salt, and pepper and stir until cheese is melted.

from the kitchen of http://multiplydelicious.com