1 pound (31/40 count) uncooked, peeled & deveined shrimp

2 teaspoons Cajun seasoning

1 teaspoon dried Italian seasoning

1 teaspoon paprika

¼ cup butter

2 cloves garlic, minced

1 cup chicken broth, divided

2 teaspoons Worcestershire sauce

1 teaspoon hot sauce

2 teaspoons flour

2 cups half and half

½ cup water

¼ teaspoon salt

½ cup instant grits

1 cup grated Monterey Jack cheese

1. Combine Cajun seasoning, Italian seasoning, and paprika.  Toss together mixture with shrimp.  Set aside.
2. In skillet, melt butter over medium heat; add garlic and sauté one minute.  Add shrimp, ¾ cup broth, Worcestershire sauce, and hot sauce.  Cook for 5 minutes or just until shrimp turn pink.  Remove shrimp with slotted spoon, reserving broth mixture in skillet.  Set shrimp aside.
3. Whisk together remaining ¼ cup chicken broth and flour until blended; whisk mixture into broth mixture in skillet and cook, whisking contantly 2-3 minutes or until thickened.  Add shrimp and cook one minute.
4. Meanwhile, bring half and half, water, and salt to boil in heavy large saucepan.  Gradually whisk in instant grits.
5. Reduce heat to medium-low, cover, and cook until mixture thickens, stirring occasionally, about 6 minutes.
6. Add Monterey Jack cheese and stir until melted and smooth.  Season grits to taste with salt and pepper.
7. Serve shrimp over creamy grits.