Heat 1 T Canola oil in a small saute pan over medium heat. Sear shrimp on both sides until golden brown. Season with Sea Salt and finish with unsalted butter.
In same pan over medium heat bring Water, Milk and Salt to a boil. Slowly add Grits whisking constantly to avoid lumps. Cook covered over low heat for 15 minutes, stirring frequently. Remove from heat, stir in butter, and season with salt and pepper.
Fill Cornbread Spoon bowl with a small dollop of grits, top with shrimp, and garnish onto cutlery with Chives.
