Prepare charcoal using a Weber chimney starter. When charcoal is ashed over, roughly 20 minutes, dump the charcoal into char baskets and position them in the back of the grill.
Pour half and half and heavy cream into saucepan. Place saucepan on your grill. Bring half and half and heavy cream mixture to a simmer, will take 10-20 minutes depending on how hot the grill is.
Whisk in stoneground grits. Move saucepan over indirect heat and close the lid on the grill.
Continue to stir the grits every 5-10 minutes for approximately 60-90 minutes. If consistency shifts, pour water on the grits throughout the cooking process to keep the consistency that you want.
Add 155 grams butter to grits. Add salt and black pepper to taste.
Remove the saucepan from the grill, cover and hold until ready to plate. Move onto the shrimp and sauce.
Place second saucepan over direct heat on your grill.
Toss pan with olive oil. Allow to heat for a couple minutes.
Put minced garlic in olive oil until translucent. Add lime juice, Worcestershire sauce, liquid smoke, hot sauce, chile sauce, oregano, paprika, and cayenne to the pan. Stir to combine.
Bring sauce to simmer. Slowly whisk in 100 grams of cubed butter. Pull sauce off the grill.
Put sauce over the shrimp, hold some sauce for finished dish.
Place shrimp on skewers - keep tail on and skewer right down the middle keeping shrimp facing same way, allow some space between each one.
Set shrimp directly over the coals, each side will take approximately 2-3 minutes. Grill should be 375-400˚F.
Remove shrimp from the grill.
Plate grits first then add 5 shrimp in the middle of the grits. Use excess sauce to drizzle over each dish. Garnish with chopped parsley, diced pimientos and top with squeezed lemon.
