In a medium saucepan, bring 4 cups of water to a rolling boil. Stir in a pinch of salt, then gradually whisk in 1 cup of grits. Reduce heat and simmer for 5-10 minutes until creamy.

While the grits are cooking, heat a large skillet over medium heat. Add 4 tablespoons of butter and melt. Add 3 cloves of minced garlic and sauté for 30 seconds until fragrant.

Add 1 pound of large, peeled shrimp to the skillet, season with salt and pepper, and sauté for 3-5 minutes until pink and opaque.

Gently fold the creamy grits into the skillet with the shrimp. Spoon onto warm plates and garnish with fresh herbs if desired.