3. Clean the shrimp and pat dry.
4. Fry the sausage in a large skillet until browned and crisp, then drain on a paper towel.
5. Add the garlic, chipotle peppers and seafood stock to the pan and bring to a simmer.
6. Add your white wine and lemon juice and simmer. Whisk continuously. This will thicken the sauce. You want to reduce the sauce to a thicker consistency.
7. Add your shrimp and cover. Do not overcook.
8. Lastly add your parsley and green onions.
9. Remove the skillet from the heat.
10. Pour the grits into a serving bowl. Pour the shrimp mixture over the grits. Garnish with the crispy sausage (only one tablespoon should be sufficient per bowl) and w/ additional green onion and parsley.