For the shrimp skewers:

1. Mix all ingredients in a mixing bowl and set aside, refrigerate for 1 hour.
2. Preheat grill to 425 degrees/medium high.
3. Skewer 2 shrimp onto each skewer.
4. Place on the preheated grill. Cook Shrimp 2-3 minutes on each side.
5. Remove from grill and cover until serving.

For the blue corn grits: 

1. In a medium-sized sauce pot over medium heat, heat the olive oil and the shallots and garlic.
2. Once aromatic, add the water and allow to come to a simmer.
3. Whisk vigorously as you sprinkle in the blue cornmeal to keep lumps from forming. Continue until all cornmeal is mixed with water.
4. Turn down to low temperature and continue to stir for 5-8 mins. This will cook quickly.
5. If the mixture becomes very thick, add some water.
6. Fold in butter and Parmesan cheese. Season with salt and pepper.
7. Mix until uniform. Set aside. Warm when ready to serve.

For the golden beet relish:

1. Combine all ingredients into a medium sauce pot.
2. Bring to a quick simmer, stirring constantly.
3. Pour mixture into a heat–proof bowl and refrigerate a minimum of 4 hours or overnight for even deeper flavor.
4. Reserve for plating.

For the charred limes:

1. Trim the ends off the limes and cut into two halves.
2. Toss with olive oil.
3. Place cut side down on the grill and cook for 2-3 mins, until grill marks appear.
4. Remove and set aside to cool.
5. Once cool, cut into even wedges.
6. Reserve for plating.

To plate:

1. Spoon several dollops of grits onto your platter.
2. Place shrimp skewers on top of the grits.  Spread out evenly.
3. Place several spoonfuls of relish on top of the shrimp.
4. Garnish with charred lime wedges and cilantro springs.