1/3 cup finely diced pancetta
3 1/4 cups water
2 fresh bay leaves
Pinch of salt
3/4 cups yellow grits
8 ounces butter
Freshly ground black pepper
2 mirlitons (chayotes)
1/2 teaspoon cayenne pepper
2 sun-dried tomato halves, rinsed and finely diced
3/4 cups white wine
1/2 cup cream
32 shrimp (9 to 12 count), peeled to tail section and deveined
Chopped fresh chives, for serving (optional)
Chopped fresh parsley leaves, for serving (optional)
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