Marinate the shrimp. In a shallow dish, mix dry spices, half the lemon juice, half the zest, and half the garlic. Add shrimp and toss to coat. Allow to marinate for 20 minutes.

In a safe nonstick skillet, cook the bacon, reserving the bacon grease. Chop bacon into bite-sized pieces. Set aside.

Prepare the “grits.” Add cauliflower florets to a food processor and pulse gently until broken up into small bits resembling grits. You may also grate using a box grater.

Add butter and bacon grease to a pot on medium heat, swirl to coat. Add cauliflower, garlic powder, and coconut milk and stir, allowing the “grits” to cook, about 5 minutes. If necessary, slowly add more coconut milk until desired creaminess and consistency is reached. Season with salt and pepper to taste. Cover with a lid and turn off the heat. Set aside.

Add the avocado oil to a large skillet over medium heat. Add and remaining minced garlic and sauté for 2 minutes. Add shrimp and its marinade to the pan and cook for two minutes on each side, or until shrimp turns pink and tails curl. Toss with remaining lemon, zest and crumbled bacon.

Serve shrimp over “grits.” Garnish with green onions and additional red pepper flakes, if desired.