Shrimp and Grits from 'The Lee Bros. Charleston Kitchen'

INGREDIENTS

• 1 1/4 pounds headless large (21 to 25 count) shell-on shrimp
• 1 bay leaf
• Kosher salt
• 3/4 teaspoon sugar
• 1 pinch of cayenne
• 1 pound vine-ripened tomatoes, cored and quartered
• 1 teaspoon red wine vinegar, plus more to taste
• 4 ounces slab bacon, cut into large dice
• 1 lemon, halved
• 1 tablespoon all-purpose flour
• 2 garlic cloves, minced
• Freshly ground black pepper