To begin, cut bacon into small pieces. Fry and set aside for later use.
In the same skillet used for the bacon (set at a medium-high heat) cook the shrimp for 2 minutes on each side, seasoning each exposed side with Creole Kick seasoning. Remove and set aside for next step. ***NOTE*** For a presentation similar to the photo attached to this recipe, use wooden BBQ skewers for each shrimp to keep them from curling while cooking.
In the same pan, melt a tablespoon of butter over medium heat. Add minced garlic and Sautee until fragrant. Remove from heat carefully and coat each shrimp in the garlic butter. Set aside.
To prepare grits, start by boiling chicken broth. Add grits, salt and milk to the broth and stir frequently. Once well blended (and beginning to thicken), reduce to low heat.
As the grits continue to thicken, add the shredded parmesan cheese in increments, blending well. Remove from heat and add ground pepper to taste. For presentation, plate grits with seasoned shrimp placed on top. Finish with parsley and some more freshly ground pepper and enjoy!