In a large saucepan, bring the chicken broth, milk, butter, 1 tsp salt and 1/2 tsp pepper to a boil. Slowly stir in grits. Reduce heat. Cover and cook for 12-14 minutes or until thickened, stirring occasionally. Stir in cheese until melted. Set aside and keep warm. In a separate bowl mix 1/2 cup flour, 1 tsp Cajun seasoning, 1 tsp garlic powder, 1 tsp salt, 1/2 tsp pepper and toss shrimp to coat. Make sure to shake off excess flour before frying. In a large skillet, cook bacon over medium heat until crisp. Remove bacon with a slotted spoon; reserving 4 tsp drippings. Sauté the shrimp, garlic cloves and 1 tsp Cajun seasoning in bacon drippings until shrimp turn pink. Serve with grits and sprinkle with chopped green onions.