Grits: In a medium-size heavy bottomed saucepan bring the chicken broth. half-and-half and salt to a boil. Whisk in the grits gradually.
Reduce to a simmer and allow to cook covered for 20-30 minutes or until the grits are tender, stirring occasionally to prevent sticking.
Stir in the cheddar cheese, Parmesan cheese and butter. Mix until combined. Keep warm until serving.
Shrimp: In a large skillet cook the bacon until crisp. Remove to paper towels to drain, then crumble and set aside. Reserve 1 Tbsp bacon drippings in skillet.
Add butter to bacon drippings. Over medium high saute the diced pepper until softened and beginning to brown .Add the green onion. Cook for 1 minute longer
Sprinkle shrimp with flour, Old Bay seasoning, 1/4 tsp garlic salt until evenly coated.
Add the seasoned shrimp and garlic to the pan and continue to saute until the shrimp are browned about 2 minutes over medium-high.
Add the broth, lemon juice, hot sauce and Worcestershire sauce.
Scrape the bottom of the pan to remove any browned bits and cook for 2 minutes longer until slightly thickened. Add the parsley and crumbled bacon.
Serve immediately ladled over hot cheddar grits.
Garnish with additional bacon and green onion, if desired.