In a large skillet over medium heat, sauté bacon until brown and crisp - this may take about 3-5 minutes.

Remove bacon from skillet and transfer to a plate. There will be some bacon drippings left in the pan (about 3 tablespoons).

Add about 1 tablespoon of oil/butter to the pan. Followed by shrimp. Season with Cajun salt, and sauté shrimp for about 3-4 minutes. Set aside.

Then add garlic, paprika, bell pepper, parsley, and green onions. Add about 1/4 cup broth or more - adjust to preference . Continue cooking for another 3 minutes. Add shrimp towards the last minute, together with lemon juice, if desired , adjust to taste. Throw in the crisp bacon. Adjust seasonings with salt and pepper.

Remove and serve over grits.

Start by adding water, milk, bay leaf and salt to a heavy saucepan. Bring to a boil.

Gradually whisk in the grits, until you have added the whole thing in the pot, a little at a time. Keep stirring with a whisk to prevent any lumps.

You may have to remove saucepan from heat while trying to get rid of lumps – if needed.

Reduce heat and cook grits at a bare simmer, covered, stirring frequently, until water is fully absorbed and grits thickened. This will take you about 15 minutes.

Remove grits from heat; add butter and cheese, stirring with a whisk until cheese melts.

Assemble the dish by placing the grits at the bottom of a shallow bowl, Cajun shrimp and it’s sauce. Enjoy piping hot!