In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 4 teaspoons drippings.

In a saucepan, bring the milk, butter, salt, and pepper to a boil. Reduce heat and slowly stir in grits.. Cover and cook for 12-14 minutes or until thickened, stirring occasionally. Stir in cheese until melted then stir in the bacon, or sprinkle on top when served. Set aside and keep warm.

Saute the shrimp, garlic, and seasoning in drippings on medium-hot until shrimp turn pink. Don't overcook.

Put the grits on a plate and either serve the shrimp on the side or on top of the grits.

I served it with Chardonnay