Cook the Grits:

In a medium saucepan, bring water to a boil. Add salt and gradually whisk in the grits.
Reduce the heat to low and cook, stirring frequently, until the grits are thick and creamy, about 20-25 minutes.
Remove from heat and stir in the butter, cheese, and heavy cream. Adjust seasoning with salt and pepper. Keep warm.

Cook the Grits:

In a medium saucepan, bring water to a boil. Add salt and gradually whisk in the grits.
Reduce the heat to low and cook, stirring frequently, until the grits are thick and creamy, about 20-25 minutes.
Remove from heat and stir in the butter, cheese, and heavy cream. Adjust seasoning with salt and pepper. Keep warm.

Sauté the Vegetables:

In the same skillet, add the onion and bell pepper, cooking until softened. Add the garlic and cook for an additional minute.

Deglaze and Combine:

Pour in the broth and lemon juice, scraping up any browned bits from the bottom of the skillet. Cook until the sauce is slightly reduced.
Return the shrimp and bacon to the skillet, heating through. Stir in parsley and green onions.

Serve:

Spoon the creamy grits onto plates or into bowls. Top with the shrimp mixture.
Garnish with additional green onions or parsley if desired.