Preheat the oven to 350 degrees F.
Cut 2 inches off of each strip of bacon and reserve the short pieces for another use. Place the trimmed strips of bacon on a sheet pan and bake the bacon until slightly pink and some of the fat has rendered out of it, about 6 minutes. While the bacon is cooking, peel
the shrimp, leaving the tails attached. Devein
and set aside, refrigerated, until ready to use.
Remove the pan from the oven and allow the bacon to cool. Once the bacon is cool enough to handle, season the shrimp with the Essence and wrap a strip of the parcooked bacon around each shrimp, slightly overlapping the bacon as you twist it around the shrimp
. Set aside and repeat with the remaining shrimp and bacon slices.
Set a 12-inch saute pan over medium heat, and add the olive oil
to the pan. Once the oil is hot, lay the shrimp in the pan and cook for 2 1/2 minutes. Turn the shrimp over and cook another 2 1/2 minutes.
Serve the shrimp over the top of Cheesy Grits and garnish
with the Fried Spinach. Drizzle
the Tomato Jam
decoratively over each plate.