Preparation- Green onions - Wash, discard brown wilted stalks and chop. Cilantro & Parsley - Wash & chop. Mushrooms - Wipe with a damp cloth and slice. Green bell pepper - Wash and chop. Cheddar cheese - Shred and set aside. Garlic - Peel, discard skin and chop. Lemon juice - Freshly squeeze lemon juice (1 tbs) and set aside. Shrimp - Shell, de-vein and butterfly the shrimp - cutting through the back but not all the way through. Bacon - In a cast iron or heavy bottomed pan, heat pan and fry the bacon till brown. Crumble once cool and crisp. Cooking method - Heat a heavy bottomed pan on medium heat - preferably cast iron. Add olive oil and heat for about a minute. Add garlic. Stir for a few seconds. As soon as the garlic shows signs of browning, add the green onions & bell pepper. Saute for 2-3 minutes. Add the chorizo and saute for 2-3 minutes. Add the mushrooms and saute for 4-5 minutes till the mushrooms are limp. Increase the heat to medium-high. Add the shrimp and saute vigorously for approx 5-6 minutes until the shrimp turn a pinkish opaque. Add the bacon, cilantro, salt, pepper & lemon juice . Mix well. Taste and adjust seasonings. To plate, place the hot grits at the bottom of the plate and top with the sauteed shrimp. Enjoy!