Shrimp & Grits

1/2 pt cherry tomatoes (cut in half)
1 small bag of spinach
1 large shallot (minced)
1 lemon
4 oz. slab of applewood smoked bacon (cut into 1/4 inch cubes)
1/4 white wine
3 tbls olive oil
1 garlic clove (minced)
12 large shrimp (peeled and deveined)
2 tbl butter

In a saute pan on medium heat add olive oil and bacon. Render fat from bacon until crispy. Then add salt and peppered shrimp. Cook just until pale pink then turn over. Add garlic and shallots. Cook for one (1) minute then deglaze with white wine. Add handful of spinach, cherry tomatoes and saute until tender. Turn off heat. Add butter and swirl pan until melted. Add splash of Tabasco and lemon juice. Spoon over over grits. Enjoy!