Shirmp and Grits

Ingredients

• 16 jumbo gulf shrimp
• 12 colossal gulf shrimp
• 2 tbsp chardonnay
• 2 tbsp lemon juice, fresh
• ¼ tsp salt flakes
• ⅛ tsp cayenne pepper
• ½ tsp Peperoncino Calabrese Polvere
• 2 slices on 3 Canadian Bacon, diced
• 2 slices on 2 prosciutto
• 2 tbsp duck fat
• 1 tbsp unsalted butter
• 6 oz Royal Trumpet Mushrooms, thick sliced lengthways
• 2 cloves roasted garlic, sliced thin
• ¼ cup shallots, diced small
• ¼ cup red sweet bell pepper, diced small
• 2 tbsp all purpose flour
• 1 cup chicken stock, reduced to 3/4 cup
• 3 tbsp scallions, sliced on the diagonal
• 1 cheese grits