Recipe by Kristen Lee, FoodE Expert at Lunds & Byerlys Downtown St. Paul
Add raw shrimp to a medium bowl. Sprinkle with salt and set aside.
In a large pot combine half and half, chicken stock and garlic. Add grits to the cold liquid mixture and bring to a boil, whisking constantly. Once it reaches a boil, reduce the temperature to a simmer and continue to stir until grits are soft and creamy in texture. Stir in the butter, mascarpone, cheddar and hot sauce (if using). Keep warm.
Add 1 cup of the salsa to the shrimp and toss to coat.
In a medium-sized skillet over medium heat, sauté the shrimp until they turn pink, turning them over in the pan halfway through the cooking. The whole cooking process should take approximately 3 minutes.
Remove pan from the heat and add in the remaining salsa. Serve the shrimp over a generous portion of grits and top with chopped cilantro.