Springtime Shrimp and Grits

Directions

1. In a skillet, brown 2 tablespoons butter over medium-high heat. Add the corn, green onions, and green garlic. Sauté, stirring, for about 3 minutes, just until tender. Pour mixture into a bowl and set aside. Do not rinse out skillet.
2. In a small bowl, combine shrimp, a sprinkle of salt, cayenne pepper, and 1/2 of the lemon zest. Set aside.
3. In a 4-quart pot, combine the whey, water, and 1/2 teaspoon salt. Bring to a boil. Once boiling, add the grits, and whisk continuously until cooked. Follow instructions on the package for cooking time.
4. Set the skillet you used for the vegetables over high heat and add in the remaining 2 tablespoons of butter. Once it starts to brown, add in the shrimp and the sherry. Cook 3 to 4 minutes, flipping once, until shrimp are orange and just cooked through.
5. Stir 3/4 of the vegetable mixture into the grits, then pour the whole thing into a serving bowl. Top with the rest of the vegetable mixture. Pour the cooked shrimp and their juices over the grits and vegetables, then sprinkle with the rest of the lemon zest and the chopped garlic chives. Season with salt and pepper as necessary. Serve with lemon wedges alongside!