Add two tablespoons of the butter and one teaspoon salt to the cooked grits, if not already salted. Meanwhile, heat four tablespoons of the butter in a frying pan and sauté the shrimp until they turn color. Remove from pan. Add the rest of the butter to the pan and melt. Top the grits with the shrimp and pour the butter on top.
Author’s note: You may peel the shrimp before or after cooking, but usually if people want to cook shrimp in the shell, they simmer rather than sauté them, unless they plan to eat the shrimp head, shell, and all.