Pre-heat a large skillet to medium-high heat.
Toss the shrimp in the Cajun seasoning.
Add the oil to the skillet.
Add the garlic, Tasso ham, and shrimp to pan. Sauté for 2 to 3 minutes.
Add the fresh herbs and wine. Cook for an additional 1 to 2 minutes.
Add the shrimp stock and bring to a boil.
Portion the grits into 4 to 6 large bowls and place equal portions of shrimp into each bowl on top of grits.
Return the pan to stove top and bring to a simmer. Reduce by up to ½ volume.
Remove from the heat and whisk in the butter.
Pour the sauce evenly over the top of each bowl of Shrimp & Grits. Garnish with chopped scallions.