For the grits: In a large, deep pot over high heat, bring 6 cups of water and 1 teaspoon salt to a boil. Gradually add in the corn grits, stirring constantly. Reduce the heat and simmer gently for 20 minutes. Add the corn kernels and corn milk. Cook until the mixture is very thick, stirring frequently, 10 more minutes. Season with salt and pepper to taste.
For the shrimp: In a medium bowl, toss the shrimp with the lemon zest and 1 tablespoon of the olive oil until combined. Lightly season with salt and pepper.
Heat the remaining tablespoon olive oil in a 10-inch skillet over medium-high heat. Add the sausage and cook until it begins to crisp, about 5 minutes. Add the shallots, pepperoncini, red pepper flakes and a small pinch of salt and stir to combine. Cook, stirring occasionally, until the vegetables have softened, 6 to 8 minutes. Add the tomatoes and wine. Continue to simmer, stirring occasionally, until the flavors have melded and the sauce is slightly thickened, about 5 minutes longer; season with salt and pepper to taste.
Reduce the heat to medium low and add the shrimp along with any accumulated juices to the skillet. Add the olives. Simmer, stirring occasionally, until the shrimp are opaque throughout.
Serve the shrimp over a bed of the grits. Garnish with the crumbled feta, oregano leaves and a drizzle of olive oil.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Chef Phil Jones, Detroit, Michigan