• Heat the olive oil in a large skillet over medium-high heat​. Add the turkey bacon and cook, stirring occasionally, until it starts to brown, about 2 minutes. Add the celery, bell pepper, and onion. Cooking, stirring occasionally until vegetables are tender, about 4 minutes.
• Add the garlic, tomatoes, Dash™ Original seasoning, Member's Mark™ Cayenne, and Member's Mark™ Paprika. Cook for another 2 minutes, stirring occasionally.
• Add 1 cup of broth and bring to boil. Arrange the shrimp evenly over the mixture and reduce heat to medium. Allow the shrimp to cook for about 3 minutes or until they start to turn pink, flipping halfway through to completely coat the shrimp in the sauce.
• In a separate small bowl, mix the remaining 2 tablespoons of broth and Clabber Girl® Corn Starch. Drizzle over the shrimp mixture. Cook an additional 1 to 2 minutes or until shrimp are cooked through and the broth is slightly reduced. Finish with scallions and fresh parsley before serving.

For the Grits

• In a medium saucepan set over medium heat, bring the milk and broth to a gentle simmer. While whisking, slowly pour the grits into the hot liquid.
• Reduce the heat to low and simmer, whisking often until the grits become thick and creamy, about 20 minutes.
• Remove the pan from the heat to whisk in the cheese and freshly ground Member's Mark™ pepper.
• To serve, transfer the grits to each bowl and top evenly with shrimp.