1. Using a medium to large sauce pan bring 1 cup of half and half and 3 cups of water to a boil. Keep an eye on it so that the mixture doesn't rise and overflow. 

2. As soon as it begins to boil, reduce heat to medium, slowly whisk in the cornmeal. Pour in over a time period of at least 30 seconds and whisk continuously. Reduce heat to low and cover. 

3. Let grits cook for 30 minutes, lifting cover to whisk every 3-4 minutes.

4. While grits cook, pre-heat oven to 450. Chop red bell peppers in large chunks, leaving out the core and seeds. Cut long pieces of the fresno chillies and leave out seeds as well.

5. Place peppers on a non-stick baking pan with garlic cloves, drizzle with 1/2 tbsp of olive oil, mix to fully coat, and season with Kosher salt before placing in the oven for 12 minutes (or until bell peppers begin to char on edges). 

6. Prep the cheese. Shred the havarti if it is not pre-shred, and crumble the goat cheese if its not pre-crumbled. 

7. Take out peppers and garlic and let cool for a few minutes before placing in a food processor (or a bowl compatible with an immersion blender) along with 2 tbsp of half and half. Blend until smooth. Set aside.

8. Make sure shrimp are dry. Season one side with Kosher salt and lightly dust with cayenne pepper. 

9. Heat 1 tbsp of butter and 1/2 tbsp of olive oil in a large frying pan on high heat. Once it begins to lightly smoke, place shrimp in the pan seasoned side down. Season the other side with Kosher salt and dust with cayenne pepper. Let sear for 2 minutes, then turn and let sear for 2 minutes more. Immediately take off heat. 

10. Remove top from grits, stir in the cheese until it is fully mixed in and melted. Add 3-4 pinches of Kosher salt to taste and crack in some black pepper. Stir. 

Plating: Using a flat plate, take about 1 cup of grits and plop in middle of the plate. Smooth out. Place a quarter of the shrimp directly on top of the grits. Drizzle sauce in fun pattern on top of it all.