Excellent rundown, Dave, but why are you specifying the non-stick and why not white wine or stock or the deglaze?
I'm prone to jacking my grits way up with cream, cream cheese or whatever so I won't get us off the rails, but reading your post decided for me what tomorrow's dinner will be.
If I were Buzd, I'd modify your recipe as follows:
Shrimp:
3 tablespoons unsalted butter
1 1/2 pounds extra-large shrimp (21 to 25 per pound), peeled and deveined, HEADS shells reserved
1 tablespoon tomato paste concentrate from the tube
2 1/4 cups water // deglaze with 1/2 c dry white and add the balance in seafood stock.
30 slices bacon, cut into 1/2-inch pieces (kidding)
8 garlic clove, minced Emeril is not kidding
Salt and pepper
2 tablespoons all-purpose flour
1 tablespoon lemon juice plus 1/2 lemon finely grated zest.
1/2 teaspoon Tabasco sauce, plus extra for serving
4 scallions, sliced thin
I wish this thread were more active. i know we have some pros on here like Twyst and some very accomplished eaters and cooks so bump to provoke sharing....