Creamy cheese grits and roasted shrimp

This was my first time making grits and they were surprisingly delicious! I always thought of grits as some soupy, slimy concoction that just never seemed appealing.  Here is how I made shrimp and grits.

How I made the creamy grits:

5 slices regular bacon, cut into pieces
1 whole yellow onion, chopped
1 cup stone ground grits, for the love of all that is holy please do not use instant grits. Bad...very bad! 
2 cups low sodium chicken broth
1 cup water
1 cup heavy cream
1-1/2 cups grated monterey jack cheese
pinch of crushed red pepper flakes
salt
pepper

In a heavy pot, cook bacon over medium heat for a couple of minutes to render fat. Add onions and red pepper flakes, salt, pepper, and cook with bacon for a few minutes, or until bacon is chewy and onions are golden brown.

Add grits, chicken broth, and water. Stir together and bring to a boil. Reduce heat to simmer, cover pot, and cook 30 to 40 minutes, stirring occasionally and making sure the liquid level is okay. If grits begin to get dry, add a little more warm broth.

After 30-40 minutes of cooking time, pour in cream. Cover pot and continue to simmer on very low heat for another 30 minutes, or until grits are done. Taste and add salt and pepper to taste. Remove from heat and stir in grated cheese. Top with roasted shrimp.

How I made the shrimp:

Peel and devein one pound of shrimp, then rinse with cold water.   Toss shrimp in a bowl with a drizzle of olive oil, a squeeze of fresh lemon juice, salt and pepper.  Place shrimp on a baking sheet and bake for 5-6mins at 400 degrees until pink and tender.