Start by gathering all your ingredients for the Shrimp and Cauliflower Grits. Rinse the cauliflower and cut it into small florets for even cooking. Chop the shallots finely, and if using fresh garlic, roast it until golden.

In a skillet, melt 2 tablespoons of unsalted butter over medium heat. Add the chopped shallots and cook until golden and fragrant, around 3-4 minutes. Stir in the whole kernel corn, sauté for another 5-6 minutes and pulse in a food processor until slightly chunky.

In a pot, steam the cauliflower florets until tender, about 8-10 minutes. Melt another tablespoon of butter in a skillet and sauté the remaining shallots until soft. Blend with steamed cauliflower, cooked shallots, roasted garlic, and balsamic vinegar until smooth.

Pat the shrimp dry with paper towels and season with salt and pepper. Heat a tablespoon of olive oil over medium-high heat and sauté the shrimp for 2-3 minutes until cooked and pink.

To assemble, scoop a portion of cauliflower puree as your base, top with pan-seared corn and shrimp. Finish with a squeeze of fresh lemon juice.