Rendor bacon in skillet. Saute shallots and garlic with bacon. Add shrimp and briefly sauté. Deglaze with vinegar; add molasses. Season with salt and pepper.

Confetti Grits:
2 cups milk
1/2 cup quick- cooking grits
1/2 lb. crawfish tail meat, chopped
1/2 lb. Andouille sausage, chopped
Butter
Salt
Pepper
Saute crawfish and sausage. Add milk and bring to a boil. Whisk in grits and simmer on low stirring occasionally until grits are tender. Season with salt, pepper and butter.

Serve shrimp around a mound of grits with sauce drizzled over the top. Garnish with braised collard greens, corn bread, and sweet potato hay.