LifeStyled By Summer

• 3 1/2 cups water
• 3/4 cup regular grits
• Salt
• 1 pound fresh shrimp in shelll
• 12 drops Tabasco sauce
• 6 oz. sharp cheddar cheese, grated
• 3 tablespoons butter
• 2 1/2 ounces diced bacon
• 1/4 cup vegetable oil
• 1 cup finely chopped scallions
• 6 ounces mushrooms, thinly sliced
• 1 garlic clove, minced
• Juice of one lemon
• 1/4 cup finely chopped parsely

Directions:

Bring water to a boil and gradually add grits, stirring. Add salt. Cook uncovered stirring often – about 15 minutes. Cover closely and cook until done over low heat – about 20-25 minutes. Shell and devein shrimp; set aside. When grits are done, add six drops tabasco sauce, grated cheese, and butter. Remove from heat. Place two heavy skillets on stove. Add bacon to one skillet, and pour oil in the other. Cook the bacon in the empty skillet, stirring so that it starts to brown. Add the shrimp to the skillet with the oil and cook, tossing and stirring, so that they cook evenly, about three minutes. Add the scallions and cook briefly. As the shrimp cook, put the mushrooms in the hot oil skillet and cook, stirring until they give up their liquid. Add the garlic and cook briefly, stirring. Add the lemon juice and stir. Combine the shrimp and mushrooms mixtures together in one skillet, and sprinkle with parsley and remaining 6 drops Tabasco. Stir to blend. Spoon cheese grits onto plate and top with the shrimp/mushroom mixture. Serve immediately.