Grits with Shrimp

I sent a group of friends the remaining list of recipes on the project list, and asked them if there was anything they's especially like to try for a party. They picked Grits with Shrimp. I was surprised, but it was a good excuse to make it. It did mean that I was hunting for whole, out-of-season shrimp in the Midwest though. After calling 5 seafood places, I found one that had some.
These are not fast grits. Step one is take your whole shrimp, chop off the heads and tails, peel them, and use the head/tails/shrimp shells to make the stock you're going to cook the grits in. The grits and the now peeled shrimp brine in the shrimp stock for at least 6 hours before cooking.
The final cooking goes much faster. The question was, would it be worth the effort?
The grits were an unqualified hit at the party; everyone loved them, including me. I was impressed, because normally I don't like grits. These however come out super creamy and flavorful, full points to Alton for the technique.

Declared by several people better than restaurant versions.

Difficulty Level: Medium (mostly due to having to peel and de-vein shrimp)
Will It Get Made Again? If I had a special enough occasion, I could be talked into the repeating this. They're really good, but they're also expensive and time-consuming. If I ever move somewhere that shrimp is cheaper, the odds that this would get made more often go up.