Peel & de-vein shrimp, saving peels. Combine shrimp, Chardonnay, lemon juice, salt, and ground red pepper in a small bowl; set aside for 10 minutes and no longer than 15 minutes or the citrus will begin to cook the shrimp.

Boil 1/2 of the shrimp shells in chicken stock for a few minutes and strain; discard shells and retain the stock.

Place the Canadian bacon and prosciutto in a 10" non-stick skillet and cook over medium heat until crisp. Remove meat from skillet to paper towel, leaving drippings in the skillet. Reserve skillet for later.

In another 10" non-stick skillet, pour in duck fat and butter, heat over medium heat. Add the mushrooms and sauté, tossing and stirring, until the mushrooms give up their liquid. Salt and pepper to taste, add the garlic and cook briefly, stirring. Set aside.

Cook the shallot and sweet red bell pepper in bacon drippings in the reserved skillet over medium-high heat, stirring constantly, about 10 minutes. Sprinkle flour over vegetables; cook, stirring constantly, about 2 minutes or until flour begins to brown. Add shrimp & shrimp stock; cook, stirring constantly, 2 to 3 minutes or until shrimp turns pink and the gravy is smooth. Do not overcook the shrimp. If gravy is too thick, add water or broth as necessary. Add the mushrooms, Canadian bacon and prosciutto and stir to blend.

To serve, place cheese grits in individual bowls, top with shrimp mixture in the center and sprinkle thinly sliced green scallion tops around the edges of the bowl.