From the Kitchen of "Chef" Norm
Shrimp & Grits

Source (if known): Cookbook
My notes: I first had this at the Hominy Grill in Charleston, South Carolina.  I then learned to make it.
2 pounds unpeeled, medium size raw shrimp (3140 count)
2 tablespoons all purpose flour
5 bacon slices, chopped (Apple Smoked is nice to use)
1, 8 oz. package sliced fresh mushrooms
3 garlic cloves, minced
1/3 cup fresh lemon juice
1/2 cup thinly sliced green onions
2 teaspoons hot sauce
1/2 teaspoon salt
Creamy Cheddar Cheese Grits (separate recipe)


Peel shrimp, devein, if desired. Toss shrimp with flour until lightly coated, shaking to remove excess.

Cook bacon in a a medium skillet over mediumhigh heat 8 to 10 minutes or until crisp.

Remove bacon, and drain on paper towels, reserving drippings in skillet.

Saute mushrooms in hot bacon drippings 4 minutes or just until mushrooms begin to release their liquid.
Add shrimp, and saute 3 to 3 1/2 minutes or just until shrimp turn pink.



Add garlic and saute 1 minute (do not brown garlic). Add lemon juice and next 3 ingredients.


Serve immediately over creamy cheddar cheese grits. Garnish with bacon.

Hominy Grill, Charleston Entrée