Shrimp and Grits
Heat water or broth until boiling.
Add grits and simmer for 30 to 40 minutes, adding more liquid as needed.
In large saucepan heat 1 tablespoon oil over moderate heat until hot but not smoking and saute onion and garlic for 1 minute. Add shells, remaining 1 tablespoon Creole seasoning, bay leaves.
Add zest from lemons, then halved lemons, water, Worcestershire, wine and remaining pepper. Bring to a boil, stirring and simmer for 30 minutes.
Let sauce cool for 15 minutes, strain through fine sieve into small saucepan and boil for 15 minutes or until reduced to about 1/4 cup. In large skillet, heat 1 tablespoon oil until hot and sear half the shrimp for 1 minute on each side and transfer to bowl, saute remaining shrimp, adding additional 1 tablespoon oil if necessary.
Stir cream and barbeque sauce into pan and simmer for 10 minutes or until reduced to about 2 cups.
Stir in shrimp and heat through. Stir in butter and serve over grits.