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