Combine broth and milk in a pot and bring to a boil.
Whisk in the grits, salt and pepper. Reduce heat to low and cook 10-15 minutes, until liquid is absorbed.
Remove from heat and mix in the butter, cheese and more salt and pepper to taste if desired. Cover and set aside.
Fry the bacon over medium-high heat until crisp. Then place on a paper-towel lined sheet. Once cool, chop into small pieces.
Add the shrimp and red pepper flakes to the same pan, turn the heat down to medium, and sauté the shrimp for about 3 minutes, flipping them about halfway through.
Turn off heat, add minced garlic and stir for about 30 seconds. Stir in the lemon juice and parsley, and season with salt and black pepper to taste.
Divide grits into bowls and top with the shrimp and bacon. Garnish with fresh chopped parsley.
