Combine the chicken broth and milk in a medium size saucepan. Bring to a simmer. Stir in the salt. 

Add the grits. Reduce the heat to low, cover and let cook for 5 minutes. Remove the lid and stir. Continue to let the grits cook over low heat while stirring for another 3-4 minutes. Grits should have a tender texture. 

Turn off the heat. Add in the butter and shredded cheese, stir in the butter and cheese until melted. 

Cover the grits to keep warm and prepare the shrimp. 

Cook the bacon in a medium size skillet over medium heat. Remove the bacon once cooked through and to desired crispness. 

Add the shrimp to the bacon grease, still cooking medium/low heat, cook the shrimp for about 2 minutes, then turn to cook the other side. 

Cook shrimp for an additional 1-2 minutes. Add in the cajun seasoning, garlic, and lemon juice. Stir to combine. Crumble the cooked bacon, return to the skillet. Stir. 

Once shrimp is no longer translucent and cooked through (total cook time for shrimp is about 4-6 minutes)

Serve shrimp over the cheese grits. Serve immediately.