In a large skillet over medium heat, add chopped bacon and fry until crispy. Remove with a slotted spoon and drain on paper towels. Leave the bacon fat in the pan. Add rice to the pan with the garlic. Stir and toast the rice, approximately 2 to 3 minutes.

Pour in wine and reduce heat to a simmer. Stirring frequently, allow rice to soak up the liquid. Add chicken stock, 1 cup at a time, allowing the rice to absorb it in between each addition. Test the rice for doneness in between each addition. When soft, stir in shrimp and bacon, (I used raw shrimp and sauteed it in olive oil and garlic) and fold in bacon, reserving a few pieces for garnish. Stir in parsley. Serve immediately.