In a medium skillet over low heat, cook the bacon, stirring occasionally, until crisp
, about 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and reserve the bacon fat. (Add enough peanut oil to the reserved bacon fat to amount to make 1 1/2 cups.) Reserve the skillet and fat.
In a medium bowl, toss the shrimp with flour until lightly coated. Heat the reserved skillet and fat over medium-high; cook shrimp until they begin to turn pink, about 1 minute. Stir in the mushrooms and reserved bacon; cook 1 minute. Stir in the garlic clove
(do not let brown), about 30 seconds. Remove from the heat and stir in the lemon juice, hot sauce
, and scallions. Serve immediately over cooked grits.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.