Ingredients:

1 lb 15-20 shell on, headless shrimp – preferably gulf coast
2 cloves garlic (divided use)
Half a lemon
Tabasco or other hot sauce
Jalapeño pepper
Butter
1 cup old fashion white or yellow corn grits – Anson Mills makes superb grits prepared as directed with milk or water http://www.ansonmills.com/. Good grits take an hour or more to cook.
Salt & pepper
1 tsp pepper corns
Bay leaf
1 oz pancetta (substitute bacon or county ham)
1 small onion or shallot, minced
Olive oil
1 Tablespoon butter
1Tablespoon flour

Prepare shrimp & make stock.

Peel shrimp – place shells in small sauce pan
Cover with water, add zest of half lemon, bay leaf, 1 garlic clove (smashed & peeled), 1 tsp of whole pepper corns, gently simmer while grits are cooking (about an hour), strain and discard solids and set aside.

Marinate peeled shrimp, with juice of half lemon, salt & pepper, finely chopped jalapeño, and garlic clove and a generous dousing of hot sauce. Mix, cover, and refrigerate while grits cook and stock simmers.

When grits are almost ready, add a film of oil to non-reactive (but not non-stick) skillet, sauté pancetta (or other pork product) until crisp, set aside and sauté the minced shallot in the same fat. At this point, add 1 Tablespoon butter and mix with 1 Tablespoon flour until flour bubbles. Turn heat to highest setting and add shrimp and marinade liquid, briefly stir and add stock to quickly reduce while taking care not to cook the shrimp beyond just turning pink (1-2 minutes). Ladle grits into 2 bowls and top with contents of shrimp sauté.