In a large skillet cook two slices of bacon over medium heat until crisp, remove bacon from skillet, roughly chop.

Wipe skillet clean, add 1 teaspoon of olive oil and add the shredded sprouts to the skillet.

Cook, stirring occasionally for approximately 3 minutes until they sprouts are lightly browned and crispy.

Remove from heat and set aside.

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, cheeses 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 garlic powder, oregano, cayenne, and garlic salt. Toss until well 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.