Heat a medium saucepan over medium heat, add the chicken broth and bring to a boil. Slowly whisk in the grits, Cajun and garlic seasonings and reduce the heat to medium-low. Cook the grits until tender, about 15 to 20 minutes, stirring frequently with a wooden spoon, breaking up any clumps with the back of the spoon.

Cook bacon in a large, heavy skillet over medium until crisp, about 15 minutes. Transfer to a plate lined with paper towels. Reserve 1 tablespoon of the drippings in skillet; transfer 2 tablespoons of the drippings to a small bowl. Dice bacon, and set aside.

In large mixing bowl, add rice wine vinegar, smoked paprika, honey, and Dijon mustard.

Using a hand blender or whisk, slowly incorporate grapeseed and sesame oil.

Finish with ginger, shallots, garlic, salt, and pepper.

For the shrimp:

Place shrimp in flour. Then add eggs and the panko bread crumb/coconut mixture.

Plate with grits in the center, surround the grits with the leek slaw, place several slices of pineapple in center, top with shrimp and drizzle with vinaigrette. Serve and enjoy!