Charleston Shrimp and Grits

Quick and delicious!  This dish is a little bit different than the regular shrimp and grits, but it is still quite a delight.  I love all the veggies in it, plus the Canadian bacon is much lower in fat than the regular bacon but still gives it a nice, smoky flavor.  Super easy too!  Enjoy!
-1 Tbs extra virgin olive oil
-1 small onion, finely diced
-3 Canadian bacon slices, chopped
-1 green bell pepper, cleaned and finely chopped
-1 clove garlic, minced
-1/4 cup white grape juice
-1 tsp cornstarch
-1/2 cup chicken broth
-1/2 cup half and half
-14 oz shrimp, peeled, deveined with tails removed
-cooked instant grits
-green onion, chopped, for topping
Heat the oil in large skillet.  Add the onion, bacon and bell pepper.  Cook, stirring frequently, for 3-5 minutes, or until vegetables are soft.  Add the garlic and cook for 30 more seconds.  Add the grape juice and let it bubble for 1 minute.
Mix the cornstarch with the chicken broth.  Add to the skillet along with the half and half.  Bring to a boil and cook, stirring, until slightly thickened (about 3 minutes).  Stir in the shrimp and cook for 3 minutes.
Serve the shrimp mixture over the cooked grits and top with the green onions.  Enjoy!