Heat olive oil in large saute pan over medium high heat. Add red and green bell pepper and garlic. Cook, stirring occasionally, until the peppers soften, about 5 minutes.
Add the shrimp and the Old Bay. Cook just until the shrimp are pink, about 2 minutes. Add the champagne and cook until only about 2 tablespoons of liquid remain in the pan. Remove shrimp from pan and set aside.
For Cream Sauce:
Return the shrimp pan to the stovetop. Add 1 tablespoon of olive oil and shallots. Cook until the shallots soften, about 3 minutes.
Stir in the champagne and cook until all but a teaspoon has evaporated away. Add the heavy cream, being careful not to let the sauce boil, and cook until the sauce thickens slightly, about 2 minutes. Season to taste with salt and pepper.
Bring the chicken stock to a boil in a medium pot. Stir in the grits, cover and reduce the heat to low. Let the grits cook until softened, about 12 minutes, stirring occasionally. Stir in the cheese and season to taste with salt and pepper.
Spoon the grits into a martini glass. Top with a spoonful of the shrimp and peppers. Drizzle the cream sauce over the shrimp and serve.
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