1 pound unpeeled, medium-size raw shrimp
1/4 cup all-purpose flour
1 cup sliced fresh mushrooms
1/2 cup chopped green onions
1 cup low-sodium, fat-free chicken broth
2 tablespoons fresh lemon juice
Cook bacon in a large nonstick skillet over medium heat 10 minutes or until crisp; remove bacon, and drain on paper towels, reserving 1 tsp. drippings in skillet. Crumble bacon.
Peel shrimp; devein, if desired. Sprinkle shrimp with salt and pepper; dredge in flour.
Saute mushrooms in hot drippings with oil in skillet 5 minutes or until tender. Add green onions, and sauté 2 minutes. Add shrimp and garlic, and sauté 2 minutes or until shrimp are lightly browned. Stir in chicken broth, lemon juice, and hot sauce, and cook 2 more minutes, stirring to loosen particles from bottom of skillet. Spoon shrimp mixture over hot Cheese Grits; sprinkle with crumbled bacon.