Begin by preparing grits per the package directions.

Cut the sausage into small pieces, about 1" thick and quartered. Add to sauce pan and start to cook.

Chop all the vegetables, mince the garlic and add to the sauce pan with the olive oil, sugar, and butter. Cook along with the sausage until tender on medium heat. When nearly done, add the Worcestershire sauce and chicken stock and continue to slow boil.

While cooking the vegetables and sausage, peel/de-vein the shrimp and toss with the spice rub in a bowl. The spice rub can be homemade or store bought. Your preference. Allow to sit and rest to absorb the spices.

Once the grits are complete, add the cheese and stir until well mixed.

Remove about 3-4 tblspn of the grease from the sausage/vegetable mix and put in a separate saucepan. Add the flour and stir until well mixed then proceed to cook a roux until medium brown. There is a fine line between done and over done, so watch this carefully. The mix should be cooked on medium heat until a golden brown color. Add wine and cream and mix well. As this mix reduces, add water, a little at a time, to continue making the gravy to the right consistency.

Add the shrimp to the sausage/vegetable mix and cook over med/high heat until pink and tender. Add pepper and the lemon and stir. Remove from heat and serve over the cheese grits. Spoon some of the gravy over the meal and enjoy!