Charleston-Style Shrimp and Grits Recipe | Alton Brown

Ingredients

• 2 pounds large (31- to 35-count) head-on, tail-on shrimp
• 6 cups water
• 1 tablespoon kosher salt
• 2 to 3 bay leaves
• 1 cup stone-ground grits
• 1 tablespoon unsalted butter
• 1 tablespoon lemon juice
• 2 teaspoons hot sauce
• 1 teaspoon Old Bay
• 4 slices bacon
• 4 green onions, finely chopped