Ingredients

4 Tbsp vegetable oil
8 thick-cut slices bacon, cut crosswise into ¼-inch-wide lardons
4 cloves garlic, finely chopped
1 medium onion, finely diced
3 cups low-sodium vegetable broth or chicken stock
1 cup milk
1 cup grits
1 lb. large shrimp, peeled and deveined
2 Tbsp Spice Rub (see below)
6 oz sharp white cheddar cheese, coarsely grated
4 Tbsp unsalted butter, cut into pieces
1 lemon
¼ cup sour cream
1 cup red wine vinegar
1 1/2 Tbsp sugar
1 tsp kosher salt
3-4 large Fresno chiles, thinly sliced (if fresnos are not available, jalapenos or serranos would work)

Spice rub
1 tsp paprika
1 tsp ancho chile powder
1 tsp ground coriander
1 tsp ground cumin
1 tsp mustard powder
1 tsp dried oregano
1 tsp kosher salt
1/2 tsp freshly ground black pepper

Instructions

Make pickled chiles.
In a medium saucepan, combine vinegar, 2 tbsp water, sugar and salt. Bring a boil over high heat. Cook 5 minutes or until sugar and salt dissolve.
Remove from heat; let cool 5 minutes. Put chiles in a jar with a lid; pour brine over them. Let stand at least 30 minutes or store in refrigerator.

Prepare grits.

In a large skillet or dutch oven, heat oil over medium heat until shimmering. Add bacon and cook, stirring occasionally until bacon is golden brown and crispy. Leave 2 Tbsp fat behind in pan, transfer bacon to a small bowl; keep warm.

Increase heat to high. Add onion to pan; cook 4 minutes or until soft. Add stock and milk; bring to a boil.
Slowly whisk in grits. Continue whisking until combined and starting to thicken. Reduce heat to low, cover and cook, stirring occasionally, 10 minutes or until soft and thickened.
Add more stock or milk if needed. Season to taste with salt and pepper. Add cheese, butter and sour cream; whisk until smooth.

Prepare shrimp.

Season shrimp with the spice rub, salt and pepper.

In a large nonstick saute pan over high, heat oil until shimmering. Working in batches if necessary, add shrimp to pan in a single layer.
Cook 1½ minutes per side or until golden brown and just cooked through. Squeeze juice from half a lemon over shrimp. Remove to a plate.

To plate, spoon grits into bowl, top with evenly with shrimp and garnish with bacon and pickled chiles.