Sprinkle the shrimp with the cajun seasoning mixture and set aside
Heat 12-in skillet on medium heat
Cook bacon until crisp. Remove from pan, crumble, and set aside.
Cook the chorizo in bacon drippings. Remove from pan and set aside with the bacon
Saute vegetables (shallots, bell peppers, green onions, and garlic) in the bacon and chorizo fat until translucent.
Add the xanthan gum, lemon juice, and broth to the vegetables. Cook until a sauce begins to form (~5 minutes)
Add the chorizo, crumbled bacon and seasoned shrimp into the pan. Cook until the shrimp is pink.
Cauliflower Cheese Grits
Heat a skillet over medium-low heat
Add cream, broth, and cream cheese. Mix until the cream cheese is melted (~5 minutes)
Add cauliflower, butter salt, chives and pepper
Stir on medium-low until the cauliflower rice is tender (~5-10 minutes)
Add cheddar into the pan and allow it to melt
Finish The Dish
Add the cauliflower cheese grits to a bowl.
Top the keto grits with the southern shrimp and serve.