First, start the grits.  Dice the bacon into small strips.  Saute in a large Dutch oven until crisp and brown.

Using a slotted spoon, remove the diced bacon to a paper towel-lined plate and set aside.

In the same pot, pour the half and half into the pot.  Bring the half and half to a boil over medium-high heat.  

Turn the heat to low and stir in the grits.  Stir vigorously and let simmer for 25 minutes, stirring often.

Mix in the canned tomatoes, spinach, and parmesan cheese.  Stir well and allow to cook another 10 minutes. Set aside.

Meanwhile, while the grits cook, make the shrimp.  In a large saute pan over medium-high heat, cook the bacon until crispy.  Using a slotted spoon, remove the bacon to a paper towel-lined plate and set aside.

In the same pan, melt the butter into the bacon fat. Add the garlic and cook for 1 minute until fragrant.

Add in the shrimp and toss to coat with the butter in the pan.  

Deglaze with the white wine and bring to a full boil.  Whisk in the heavy cream, salt, and pepper, and lemon juice  Reduce the heat to medium-low. Continue to simmer to reduce the sauce to the desired thickness.

When done, serve spooned over the grits.  Sprinkle with the reserved crispy bacon, fresh parsley, and grated cheese.