Pour the grits into a large, heavy saucepan and fill with enough water to cover them. Drain off as much water as possible to remove any floating pieces of bran. Add the stock and milk and bring the mixture to a boil over high heat. Cover the pan and reduce to a simmer. Cook the grits, stirring occasionally to prevent them from sticking to the bottom of the pan, for 20 minutes. Partially uncover the pan and cook another 5-8 minutes until thickened. Stir in the cheese. Taste and season the grits with salt. Keep warm.

Season the shrimp with salt and pepper and toss them with the seasoning blend. Heat 2 teaspoons oil in a large skillet (cast iron if you have it) over medium high heat and add the bacon. Cook the bacon for a few minutes until browned. Add the shrimp to the skillet and cook, stirring them often, until they just turn pink, 3-4 minutes (the shrimp will finish cooking later in the sauce). Transfer the bacon and shrimp to a bowl.

Heat the remaining 2 teaspoons olive oil in the skillet over medium heat and add the scallions, bell pepper, and garlic. Season the vegetables with salt and cook until slightly softened, 4-5 minutes. Stir in the flour and cook another minute. Add the stock and cook another minute or two until the sauce thickens slightly. Stir in the lemon juice and hot sauce.

Add the bacon and shrimp back to the pan and stir to combine. Cook another few minutes until the shrimp are cooked through. Taste and adjust seasoning as desired.

To serve, place a serving of grits in a bowl and top with some shrimp and sauce. Garnish with scallions and lemon zest.