Shrimp & Grits

Tiffins' peri peri shrimp over South African mealie pap with roasted corn, goat cheese and green apple chutney. Alan calls the shrimp phenomenal: smoked-paprika forward with a peppery finish. The pap is much smoother than grits, closer to polenta, with corn kernels and a copious amount of goat cheese; he could have used a little more salt and pepper, and the chutney wasn't his favorite part, though it complements the dish. A really delightful play on a dish he grew up with in the South.