Shrimp and Grits

This is southern goodness at it's finest! I have tried several shrimp and grits recipes and this one is the best. I knew it should be though because I got it off of the Southern Living website. Gray and I both enjoyed big bowls full of this goodness.

2 bacon slices
1 pound medium-size raw shrimp
1/8 teaspoon salt
1/4 teaspoon pepper
1/4 cup all-purpose flour
1 cup sliced fresh mushrooms
2 teaspoons canola oil
1/2 cup chopped green onions
2 garlic cloves, minced
1 cup chicken broth
2 tablespoons fresh lemon juice
1/4 teaspoon hot sauce

Cook the bacon is a large nonstick skillet until crisp. Remove bacon and crumble. Reserve 1 tsp of bacon drippings. Season the shrimp with salt and pepper then dredge in flour. Saute the mushrooms in the pan with the bacon drippings and oil for 5 minutes. Add the green onions and saute for 2 more minutes. Add the shrimp and the garlic and saute until the shrimp is slightly browned. Add in the chicken broth then add the hot sauce and lemon juice. Stir and cook for 2 to 4 more minutes. Place the shrimp and broth over cheese grits and top with crumbled bacon.