4ouncesthick-cut baconcut crosswise into ¼-inch strips
⅓cupparsley leaves with tender stemschopped
1tablespoonolive oil
4teaspoonssambal oelekdivided
2teaspoonsfresh lime juice
Kosher saltfreshly ground pepper
Instructions
Bring a pot of salt, pepper, and 4 1/2 cups water to a boil. Whisk in the grits and reduce to simmer. Cook with the lid on for 10 minutes. Raise heat slightly and whisk in pimiento cheese and sambal. Season with salt and pepper to taste.
Cook the bacon in a skillet for 5-6 minutes, or until crispy. Remove and set aside. Add shrimp to the bacon grease and cook 1-2 minutes per side.
Remove the shrimp tails then add the shrimp to a bowl with the bacon, lime juice, sambal, and parsley. Toss to coat evenly.