Sauteed Heads-on Gulf Shrimp with Andouille Sausage and Tasso Ham Served Over Creamy Stone-Milled Grits

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12 extra large shrimp, preferably with heads-on

2 tablespoons olive oil

1/2 cup andouille sausage, small dice

1/2 cup tasso, small dice

2 ounces white wine

4 ounces butter, diced

1 tablespoon fresh chives, chopped finely

Warm Grits, recipe follows

Grits:

2 cups whole milk

2 ounces unsalted butter

1 tablespoon salt, to taste

1/2 cup stone-milled grits