Ingredients

If you're afraid of a little heat, use a jalapeno instead of a habanero pepper, or start out with half of a habanero. 1 pound shrimp, peeled and deveined 1 lime, juiced 1 ear corn 5 slices smoked bacon, cut into pieces 4 tablespoons butter, divided 1 clove garlic, minced 1 1/2 cups half-and-half 1 cup chicken broth 1/2 cup water 3 green onions, chopped 1 teaspoon crushed red pepper 1/2 teaspoon ground black pepper 1 cup quick-cooking grits 1/2 cup grated Parmesan cheese 1 large Vidalia onion, chopped 1 habanero pepper, seeded, finely chopped 2 tablespoons chopped fresh parsley

Description

Clean And Rinse The Shrimp, Drain Well, Then Add Lime Juice And Set Aside. Cut The Corn Kernels From The Ear And Set Aside. In A Frying Pan Over Medium Heat, Cook The Bacon. Remove The Bacon And Set Aside. Discard All But 1 Tablespoon Of The Drippings And

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