For the Grits: In a medium sauce pan, bring 4 cups of water and 1 tsp of salt to a boil. Slowly add grits. Stir constantly until mixture begins to boil. Reduce heat to low and continue stirring frequently until the water is absorbed and the mixture is thick. Stir in 2 Tbs. of butter and cheddar cheese and season with salt and pepper.  Mix until combined.

For the Greens: While the grits are cooking, heat 1 Tbs. of olive oil over medium-low heat. Add the greens and garlic and saute until softened. Remove kale and wipe out skillet with a paper towel.

For the Shrimp: In the same skillet, melt 1 Tbs of butter over medium-high heat. Toss shrimp with 2 Tbs. of bbq sauce and then arrange them into a single layer in the skillet. Cook 1 minute per side. Add the remaining bbq sauce to the pan. Use a wooden spoon to coat each shrimp in bbq sauce. Continue cooking for another minute OR until shrimp is no longer opaque. Remove shrimp to a small bowl and set aside.

Assembly: Divide the grits and greens evenly among 4 bowls. Top with equal amounts of shrimp and serve immediately.