Spoon about 2/3 of the Contigo Salsa Verde evenly across a plate to create a foundation for the grit cakes. Reserve a bit for drizzling later if desired.
Place the three West Creek Cheddar Grit Cakes evenly spaced on top of the salsa verde on the plate. Make sure they are equally distanced for a balanced, professional look.
Position one Contigo Grilled Guajillo-Rosemary Bacon Wrapped Shrimp on top of each grit cake.
Using a squeeze bottle or spoon, drizzle the Mexican crema over each shrimp and grit cake.
Top each shrimp with a small rosemary sprig and spoon or drizzle the remaining salsa verde gently around the grit cakes if desired, creating a rich, flavorful presentation.
