Using a medium saucepan, bring Chicken Stock to a boil over high heat. 

Add in the Grits and Salt, give it a quick stir and reduce the heat to low. Continue to cook, stirring occasionally, making sure the Grits don't burn on the bottom of pan. Cook for about 35 - 45 minutes or until Grits are thickened, and it's reached your desired consistency. 

Remove the Grits from the heat and add in the Sharp Cheddar and Parmesan Cheese, Butter, Butter and Tabasco (optional). Taste to check seasoning and adjust if needed.

In a large skillet over medium high heat, add the Pancetta (or Bacon) and cook for about 5 - 8 minutes, making sure the Pancetta is crispy and the fat has been rendered.

Remove the crispy Pancetta (if using Bacon, drain and crumble), place on a paper towel lined plate and allow to drain. Reserve about 2 Tbsp of the Pancetta fat in pan, and set aside the crispy Pancetta.

In a bowl, add the shelled and deveined Shrimp and toss with the Cornstarch.

In the same large skillet with the Pancetta fat over medium high heat, add the Shrimp and cook for about 2 minutes, then turn them over.

Add in the sliced Mushrooms, Pancetta, and minced Garlic, continue to cook for another 2 - 3 minutes, stirring occasionally. (Don't overcook the Shrimp, or they'll be on the tough side).

Take off the heat, and squeeze in the Juice of 1 Lemon. Add the Tabasco Sauce and diced Spring Onions and stir it all up. 

Serve the Shrimp over a nice dose of the cheesy Grits, garnish with chopped Flat Leaf Parsley and enjoy!