Combine the water, milk, and salt in a medium saucepan over high heat. When the mixture comes to a light boil, gradually whisk in the grits, turn the heat down to low, and simmer for 15 to 20 minutes, or until the mixture has thickened. Be sure to whisk every few minutes otherwise it will stick to the bottom of the pan. Once done, stir in the cheese and butter.

Meanwhile, peel the shrimp and pat them dry. Sprinkle the flour on a plate and dredge the shrimp in the flour until evenly coated, then set aside.

Cook the bacon in a medium saute pan over medium heat until brown on both sides and cooked all the way through. Transfer the bacon to a paper towel-lined plate and crumble.

Remove all but 1 tablespoon of the bacon grease from the pan. With the heat still on medium throw in the green onions and cook while stirring for 1 to 2 minutes.

Add the flour-coated shrimp, minced garlic, and some salt and pepper to the pan and cook for a few more minutes until the shrimp is pink on both sides and cooked all the way through.

Add the broth, lemon, juice, hot sauce, and crumbled bacon to the pan and cook while stirring just until the sauce thickens (another couple minutes) and then turn off the heat.

Evenly divide and spoon the grits onto plates and top with the cooked shrimp and sauce. Garnish with fresh green onions if desired and serve warm.