Cut Brussels sprouts in half, and cut into shreds.
Cook bacon in a large skillet over medium heat 8 to 10 minutes or until crisp; remove bacon, and drain on paper towels, reserving 3 Tbsp. drippings in skillet. Crumble bacon.
Sauté apple, shallots, and garlic in hot drippings over medium-high heat 3 minutes. Stir in wine and next 3 ingredients, stirring to loosen particles from bottom of skillet. Bring to a boil; reduce heat, and simmer 5 minutes. Add Brussels sprouts; saute 8 to 10 minutes or until sprouts are crisp-tender. Top with shaved Parmesan cheese and crumbled bacon. Serve immediately.