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Sprinkle shrimp with salt and pepper. Dredge in flour. Cook shrimp and garlic in bacon dripping pan until lightly brown. Don't overcrowd pan. Take out shrimp as they finish cooking and transfer to another plate.
After, saute mushrooms in bacon dripping pan. Add green onions and parsley. Transfer in shrimp. Stir in lemon juice, Tabasco sauce, paprika, chili powder and chicken broth. Add as much chicken broth depending on how thick you would like the sauce.
Divide grits evenly in shallow bowl. Add shrimp mixture on top of grits. Then crumble with bacon and sausage. Garnish with lemon wedges and parsley.
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