From Chef Tre Wilcox of Marquee, in Dallas

Serves 10

For the shrimp
1 bunch cilantro leaves, washed and dried
2 jalapeño chiles
12 garlic cloves
1 teaspoon cumin powder
2 tablespoons lime juice
2 cups canola oil
30 pieces U/8 shrimp, peeled and deveined

Combine cilantro, jalapeño, garlic, cumin, lime juice, and oil in a blender. Blend until smooth. Place shrimp into large mixing bowl, pour marinade over shrimp, toss to incorporate, and set in fridge for at least three hours.

When time to serve, remove from bowl, season with salt and pepper, and cook in hot sauté pan until cooked through.

For the grits
1 seven-ounce can chipotle peppers in adobo sauce
4 Roma tomatoes, quartered
4 cups chicken stock
3 to 4 cups quick grits
2 poblano peppers, diced small
2 red bell peppers, diced small
1 1/2 cups jalapeño jack cheese, grated
1 cup scallions, chopped
1/3 cup cilantro leaves, chopped fine
salt and pepper, to taste

Combine chipotle peppers, tomatoes, and chicken stock in blender. Blend until smooth, strain into deep sauce pot. Heat stock until boiling, begin whisking in grits and lower heat once all grits are added. In another sauce pot, sauté poblano and red bells and cook quickly for a minute. Then add pre-cooked grits. Begin to incorporate the rest of the ingredients and season to taste. Serve hot.

For the tequila-lime sauce
1 cup white wine
2 cups tequlia
2 shallot sections, peeled and minced
10 cilantro sprigs
1/2 teaspoon cumin seeds
1/2 teaspoon coriander seeds
1/2 cup heavy cream
2 tablespoons lime juice
3/4 pound unsalted butter

Combine white wine, tequila, shallots, cilantro sprigs, cumin, and coriander seeds. Reduce over medium high heat. Add cream and continue to reduce. Once cream begins to thicken, lower heat and add lime juice. Mount sauce with butter and strain and keep warm until time to serve.

To serve, spoon small amount of grits in center of a bowl. Drizzle sauce around the grits and top with three pieces of shrimp.