Peel shrimp; devein, if desired. Toss shrimp with flour until lightly coated, shaking to remove excess.
Cook bacon in a medium skillet over medium-high heat 8 to 10 minutes or until crisp. Remove bacon, and drain on paper towels, reserving drippings in skillet.
Sauté mushrooms in hot drippings 4 minutes or just until mushrooms begin to release their liquid. Add shrimp, and sauté 3 to 3 1/2 minutes or just until shrimp turn pink. Add garlic, and sauté 1 minute (do not brown garlic). Add lemon juice and next 3 ingredients; serve immediately over Creamy Cheddar Cheese Grits. Sprinkle with bacon.
We loved this dish! We didn't have mushrooms - but we didn't notice the absence of them.
very good - and the lemon juice gave the dish a flavor that we associated with vinegar in collard greens - complemented it very well!
Will definitely make again!
Husband made his own cheese grits to go with this dish.