Cornbread Supreme With Shrimp

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3 thick bacon slices

4 large eggs

1/4 cup milk

1/2 cup (1 stick) butter, melted and cooled

1 (6-ounce) package Martha White Buttermilk or Cotton Country Cornbread Mix

6 dashes of hot pepper sauce

1 medium onion, chopped

1 (10-ounce) package frozen chopped spinach or chopped broccoli, thawed and drained well

1 pound shrimp, peeled, deveined, and coarsely chopped

2 cups (8 ounces) finely shredded sharp Cheddar Cheese

chopped fresh parsley for granish

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