For the jalapeno jack grits: In a large stockpot, bring 4 c. chicken stock to a boil. Shake in the cornmeal whisking well to prevent lumps from forming. Add the granulated garlic and salt. Cook the cornmeal for about 30-40 minutes over low-medium. Stir the cornmeal with a spatula often to prevent the cornmeal from sticking and burning the bottom.

Meanwhile, shred the pepper jack cheese and mince the jalapeno. When the polenta begins to pull away from the sides it is done. Pour in the cheese, half and half, jalapeno, and lemon juice for seasoning. Whisk in well to incorporate. Taste for seasoning and reserve while you prepare the shrimp.

For the shrimp: If the shrimp hasn't been cleaned, begin by removing all of the shells and giving the shrimp a quick rinse in a colander.

Measure all of the herbs and spices into a small bowl and get all of the ingredients close as this recipe cooks very quickly.

Start by bringing a heavy skillet or cast-iron skillet up to medium-high heat. Add the butter and let it melt. Stir in all of the herbs and spices and stir well. Let cook for 1 min. Once it gets bubbly, add the shrimp.

Coat the shrimp with the butter mixture and cook 1 minute. Add the beer and cook 3-4 minutes. Add the cornstarch slurry (cornstarch and broth or water stirred into a white liquid) and whisk well as it will begin to thicken quickly. Turn the heat down to medium-low and add the lemon juice and cream. Cook 2 minutes.

Remove from the heat and taste for seasoning.

To Serve: In a bowl, ladle a cup of the jalapeno jack grits. Top with a large serving of shrimp and sauce. Garnish with fresh herbs, microgreens, and queso fresco if desired.