MARINADE:

3 c. white wine
1 tsp. salt
2 sticks celery
1 tsp. celery seed
1 clove garlic
1 tsp. dill seed
1 bunch basil

GRITS:

2 1/2 c. milk
1/2 c. reg. grits
1/2 c. Cheddar cheese, grated
Garlic, salt and pepper to taste

SHRIMP:

2 lg. onions, diced
4 oz. olive oil
2 lbs. sm. shrimp, peeled and deveined

Bring marinade to boil, cool and chill. Marinate raw shrimp for 4 hours. For grits bring milk to boil. Add grits and cook until soft. Add cheese and season to taste. Sauté shrimp in olive oil and onions. Serve shrimp over grits.

Serves 6.