Make the Grits:
Bring milk & grits to a slow boil. Simmer for about 18 minutes, stirring frequently.
Add heavy cream, 2 T butter & 1 t. salt
In separate pan, saute onion in 1/2 t olive oil, dash of salt & pepper, until golden brown.
Cook shrimp in the remaining olive oil. Add salt, pepper, chopped garlic & beer.
Squeeze in lemon juice & simmer for 1 minute.
Finish sauce with fresh thyme, 2 T butter, sauteed onion & chopped tomatoes.
Divide grits into bowls & top with Shrimp & sauce.
Garnish with Thyme
Serve with green salad