In a large skillet cook two slices of bacon over medium heat until crisp, remove bacon from skillet, roughly chop. Wipe skillet clean and set aside to use later for the shrimp.

In a medium to large sauce pan bring chicken broth to a boil, add grits and reduce heat to low. Cover and let grits simmer for 7 minutes, stirring occasionally.

When grits have absorbed the liquid add cream cheese, shredded cheese and salt and pepper to taste.

Stir mixture well, cover and remove from heat.

Place shrimp in a large plastic bag or mixing bowl, add Old Bay, Italian seasoning, garlic powder and smoked paprika and toss until shrimp is coated.

Heat olive oil in a large pan over medium high heat. Add shrimp and cook 3 minutes on each side or until shrimp is pink and tender.

To assemble the shrimp and grits add a heaping serving of grits to two shallow bowls. Top with shrimp, chopped green onions, chopped bacon and additional pepper.