Peel and Devein Shrimp and reserve shells.

Slice Mushrooms and reserve stems.

Pour 5 cups of chicken stock into saucepan.

Add shrimp shells and mushroom stems to chicken stock.

Add 1 bay leaf

Simmer mixture for about 20 minutes.

Strain the mixture and set aside.

In a skillet, saute the bacon slices until crispy.

Remove and dice the bacon and keep the bacon grease in the skillet.

Add the mushrooms and saute until soft.

Then add the minced garlic and diced green onion.

Add cooked, diced bacon back into the skillet and cook for a minute.

Set aside skillet mixture.

Bring the saucepan of stock back to a boil.

Add the grits to the stock while stirring with a wisk. KEEP STIRRING to prevent lumps!

Lower the heat to MEDIUM and cook and stir for 3-5 minutes or until grits have thickened.

While grits are cooking, reheat the bacon and mushroom mixture and push to one side of the skillet.

Add a tablespoon of olive oil to the empty spot and dump the raw shrimp into the oil.

Stir the shrimp and cook for several minutes just until they begin to curl and turn pink.

Stir in the reserved cup of chicken broth.

Then stir the bacon and mushrooms into the shrimp to combine in the skillet.

Add a handful of fresh chopped parsley to the mixture.

When grits have thickened, remove them from heat and stir in the shredded Gruyere cheese.

Add about 1/4 cup butter and stir well.

If grits are too thick add enough Half and Half to reach desired consistency,

Place a dollop of grits into serving bowl and top with the mushroom bacon shrimp mixture.

Sprinkle with chopped parsley

Serve immediately...and ENJOY!