Peel and marinate shrimp. Grate ginger and slice green onions. Set aside. Boil water with ginger and cook grits. Thin slice the cabbages, add oil to a sauté pan. Sauté cabbage then allow to cool for five minutes. Add tamari, salt and pepper. Garnish grits with green onions. Pan sauté shrimp and cool for 3-4 minutes. Assemble by placing cabbage on a plate, top with grits and shrimp. Splash with chili and lemon oil. Garnish with lemon and fresh rosemary.

Serves 2