8 jumbo shrimp, peeled & deveined

8 slices of bacon

For the grits:

6 cups of water

1 1/2 tablespoons of chicken bouillon

2 1/2 cups of quick cooking grits

1 stick of butter

1/2 to 3/4 cup of heavy cream

For the sauce:

1 tablespoon of olive oil

1/2 cup of chopped onion

1/2 bell pepper

3 cloves of garlic, sliced

1/2 teaspoon of salt

1/2 teaspoon of pepper

1/2 cup of tequila

1 stick of butter

The juice of 1 lime

The juice of 1 lemon

The juice of 1 orange

1/2 teaspoon of dried fennel

1/2 teaspoon of garlic powder

Preheat the oven to 400 degrees.

Wrap the shrimp with the bacon and place on a sheet tray. Bake in the oven until the bacon is cooked through.

Meanwhile, for the grits, bring the water to a boil and season with chicken bouillon. Then, pour in the grits while stirring until they’re thick. Reduce the heat and add in the heavy cream and butter. Stir to incorporate. Keep the grits on low until you’re ready to serve.

For the sauce, heat a skillet and add the oil. Then, toss in the garlic, onion, and bell pepper. Season with salt and pepper and cook for about 3 minutes, stirring occasionally. Deglaze by adding in the tequila and light it. Once the flame cooks out, add in the remaining ingredients and cook for about 60 more seconds.

To assemble, add the grits to a bowl. Then, top with the sauce and shrimp and enjoy.