Grilled Jerk Shrimp and Grits

For the shrimp, pulse ginger, garlic, scallions, thyme, paprika, allspice, cinnamon, cloves, cayenne, salt, pepper, and oil in the bowl of a food processor until finely chopped. Transfer to a large bowl. Add shrimp and toss to coat. Cover and chill at least 8 hours and up to 1 day.

For the grits, bring milk, water, salt, and a pinch of pepper to a boil in a medium saucepan. Slowly add grits, stirring constantly. Reduce heat to low. Simmer, stirring often, until thickened and cooked through, 10 to 15 minutes. Remove from heat and stir in cheese and butter. Adjust seasoning. Cover to keep warm, adding more water to loosen as needed.

Heat a grill over medium-high and brush grill grates lightly with oil. Add shrimp and cook, flipping once, until charred and just cooked through, 2 to 3 minutes total. Serve over grits with sliced scallions.