Gulf Shrimp with Bacon, Mushrooms and Grits

Heat the butter in a very large skillet. Add the mushrooms. Cook for 3-4 minutes, stirring, until the mushrooms have begun to brown on the edges. Add the shrimp and cook for 2-3 minutes longer or until the shrimp have turned bright pink and begun to curl. Stir in the bacon, lemon juice, and parsley and bring to a boil. Add the unsalted butter and shake or stir to keep everything moving while the butter liquifies into a sauce that coats the shrimp. Divide the grits among six deep plates and spoon the shrimp mixture over them. Garnish with the lemon wedges.

For the grits: In a deep heavy-bottomed pot, combine the grits with the milk, water, and salt. Place over medium heat and cook, stirring often, for 45 minutes or until the grits have become a soft, thick porridge. Stir in the Cheddar and cayenne.