Shrimp And Grits Style Risotto

By Food52
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16 large shrimp, about 3/4 pound, peeled and deveined

2 lemons, juiced, several slices of peel reserved

3 sprigs fresh thyme

6 tablespoons olive oil, divided

1/2 teaspoon crushed red pepper flakes

4 strips thick cut bacon, chopped

2 cloves garlic, finely chopped

1 cup chopped flat-leaf parsley leaves

1 cup dry white wine

1 small onion, finely chopped, about 1 cup

1 1/2 cup chopped plum tomato, about 3 medium

2 cups fish stock

1/2 cup half and half, warmed

1 1/2 cup sliced mushrooms

1 cup long grain arborio superfino

dashes or more of tabasco, more at table

4 scallions, sliced with some green tops

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