In a medium bowl, combine the shrimp, lemon juice and a few dashes of hot sauce. Toss gently; set aside.

To make the grits, combine the water and 1 teaspoon of the salt in a large pot or Dutch oven. Bring to a boil. Whisk in the grits a handful at a time. Decrease the heat to a very low simmer and cook over low heat for 35-40 minutes, stirring occasionally at first and increasing more towards the end of the cooking time.

While the grits are cooking, make the gravy. Place a large skillet over medium-high heat. Cook the bacon until browned but not crisp. Mix in the onion, green pepper, and garlic. Continue cooking, stirring occasionally, until the vegetables are beginning to soften, about 5 minutes. Stir in the scallions and flour and mix well. Continue to cook, about 5 minutes more. Stir in the chicken stock and remaining ½ teaspoon of salt. Remove the pan from the heat.

When the grits are thick and creamy, stir in the butter a small bit at a time to taste. Stir in the cheese and a dash of hot sauce. Remove from the heat, cover, and let sit while you finish the gravy.