Cook bacon in a large nonstick skillet over medium-high until crisp; remove bacon and drain on paper towels. Leave bacon grease in pan.
Cook shrimp in same pan over medium-high heat. Season with salt and pepper and cook about 3 minutes , stirring occasionally.
Add minced garlic, scallions, lemon juice and a pinch of red pepper flakes ( optional) cook 3 minutes or until shrimp is pink and cooked through . Stir in bacon and serve immediately over cauliflower grits.
For the Grits
Set a steamer basket in a large saucepan with a lid. Fill with enough salted water to come just below basket; bring to a boil. Add 1 head cauliflower cut into small florets. Reduce to a simmer, and cover; cook until tender, 10 to 15 minutes.
Remove steamer basket from pot and drain water. Return steamed cauliflower to the pot and add in 1 to 1 1/2 tablespoon ghee, 1/4 teaspoon garlic powder, 1/4 cup chicken stock, and season with salt and pepper.
Use immersion blender or hand mixer to blend until smooth or resembles the consistency of grits.