Shrimp and Grits Style Risotto

Name: Shrimp and Grits Style Risotto
Ingredients: 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 cups chopped plum tomato, about 3 medium; 2 cups fish stock; 1/2 cup half and half, warmed; 1 1/2 cups sliced mushrooms; 1 cup long grain arborio superfino; Dash or more of tabasco, more at table; 4 scallions, sliced with some green tops