In a heavy bottomed pot heat milk and stock over medium high heat, bring to a boil. When mixture comes to a boil, gradually add grits while whisking. Decrease heat to low and cover. Whisk every few minutes to prevent grits from sticking. Cook for 2 Mins or until grits are smooth and creamy.

Remove from heat and slowly add in cheese while stirring. Set aside

Combine Worcestershire sauce, BBQ sauce and black pepper in a bowl or ziplock bag. Add shrimp to sauce and refrigerate for 30 – 60 min.

Cook bacon until crispy, drain, pat dry, reserve.

Remove shrimp from marinade and set aside.

In a medium sauce pot over medium heat melt butter, Sautee onions until translucent (3-4min), add garlic and sauté 1-2 min until fragrant. Add shrimp marinade, bring to simmer, add shrimp and cook 3-4 minutes. When shrimp are fully cooked, remove from sauce and set aside.

Add a large serving spoon scoop of cheesy grits to a shallow bowl, top with several BBQ shrimp, bacon pieces and scallions for garnish. ENJOY!