Mexican flavors give a fresh twist to this classic Southern dish. And best of all, each serving has only 382 calories!
Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact (if desired). In a medium bowl, combine lime zest, lime juice, garlic, salt and chili powder. Add shrimp; toss gently to coat. Refrigerate for 30 minutes, stirring once or twice. Drain shrimp; discard marinade.
Meanwhile, in a large saucepan, combine broth, cornmeal, the water and salt. Bring to boiling, stirring constantly. Reduce heat. Simmer, uncovered, for 20 minutes, stirring frequently. Stir in half-and-half. Cook, uncovered, 5 to 10 minutes more, stirring frequently, until polenta is thick and tender. Stir in green onion.
Meanwhile, in a large skillet, cook bacon, sweet pepper and chopped onion over medium heat until bacon is crisp-cooked, stirring occasionally. Remove bacon and vegetables with a slotted spoon to a plate; keep warm. Add cooking oil to the same skillet, followed by drained shrimp. Cook for 3 to 5 minutes, turning occasionally, until shrimp are opaque. Return bacon and vegetables to skillet and toss to combine.
Divide grits among four shallow bowls; top with shrimp mixture. Sprinkle with cilantro, and serve with lime wedges.