Toss the shrimp and minced ham (or bacon) into the pan. Toss thoroughly (and quickly). Spice to taste with Old Bay and curry, and stir constantly until the shrimp is pink all over. Pour in your alfredo sauce, and mix well. Turn the burner down to low and let simmer and thicken. Now is a great time to splash in a little more mead, and maybe drink a bit.