I’m channeling my father when I speak in the dialect that includes phrases like “git ya’ some.” He usually used it when forcing fresh tomato slices in the summer. “Git ya some tomata,” he would say, and I would flinch because the notion of just eating a slice of tomato was not appealing. Still isn’t. But git ya’ some shrimp and grits for sure, especially if you live along the Gulf where shrimp are currently plentiful and presumably not contaminated. Quite a few restaurants here offer this rustic and delicious dish, and I enjoy what they deliver to the table, but I also like making it at home. I pick up fresh shrimp at Goat Feathers on 30A and crack open my Ina Garten cookbook and get to work. Why would I use a recipe from a cook from the Hamptons and not one from Emeril Lagasse (a local, turns out) or Chef Paul Prudomme, you wonder? Because I want to, and because there is no one recipe that is considered standard. I have many cookbooks on the shelf from all of the above chefs (Ina...