Heat half and half and salt just until it starts to boil.
Stir in grits, return to boil, whisking to prevent lumps.
Reduce heat to simmer and cover.
Simmer 6-7 minutes until thickened (stirring occasionally).
Stir in cheese until melted, and add cayenne pepper and keep warm.
Sprinkle shrimp with ½ tsp. Creole seasoning and set aside
Cut bacon into small pieces
Cook bacon in skillet over med to med-hi heat until done & drain on paper towels; set aside
Drain most of bacon grease from skillet
Cook shrimp in same skillet until done about 2 min. per side and set aside
Cook ⅔ onions and garlic in same skillet until limp and set aside
Deglaze pan with wine/broth mixture
Add fresh lemon juice, worcestershire sauce and remaining Creole seasoning
Thicken sauce slightly by adding flour and simmer about 3-4 minutes
Add shrimp and onions back to skillet just until mixture is heated thoroughly
Divide grits evenly among 4 plates
Top with shrimp mixture, bacon bits and remaining onions