Shrimp and Grits with Louisiana BBQ Sauce Recipe

Ingredients

• 2 1/2 cups cream
• 1/4 cup Worcestershire sauce
• 2 to 3 tablespoons hot sauce
• 2 teaspoons kosher salt
• 1 1/2 cups grits, such as Logan Turnpike stone-ground grits
• 1/4 cup onion powder
• 2 teaspoons garlic powder
• 1/4 teaspoon freshly ground black pepper
• 1 stick butter
• 8 ounces butter
• 1 cup vegetable oil
• 2 tablespoons smoked paprika
• 1 tablespoon dried rosemary
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon crushed chipotle pepper
• 1 tablespoon lemon juice
• 1 clove garlic, crushed
• 1/2 stick butter
• 1 cup freshly cut corn kernels
• 1 tablespoon fresh rosemary needles, finely chopped
• 1 tablespoon sugar, plus more if needed
• Salt
• freshly ground black pepper
• 20 large (size 16-20) shrimp, peeled and deveined with tail on
• 4 slices lemon, for garnish