Combine the 4 cups agua, 2 cups leche entera, and 1 tsp sal kosher in a Saucepan and bring to a gentle boil over medium-high heat, stirring occasionally to prevent scorching.

Slowly Whisk in the 1 ½ cups polenta de piedra molida no instantánea in a thin, steady stream to prevent lumps. Reduce heat to low, cover, and cook — stirring vigorously every 5 minutes — until the grits are thick, creamy, and tender, about 25–30 minutes. If they thicken too much, add a splash of 4 cups agua or 2 cups leche entera.

Remove from heat and stir in the 3 tbsp mantequilla sin sal and shredded 1 ½ cups queso cheddar fuerte rallado fresco until fully melted and incorporated. Season with 1 tsp sal kosher and taste for 1 tsp sal kosher. Cover and keep warm on the lowest heat setting, stirring occasionally.

Pat the shrimp dry with paper towels — this is key for a good sear. In a Mixing Bowl, toss the shrimp with 1 tsp sal kosher, 1 tsp sal kosher, ½ tsp pimentón ahumado, and ¼ tsp pimienta de cayena (if using) until evenly coated. Set aside.

In a Skillet over medium heat, cook the 4 rebanadas tocino grueso cortado en piezas de 1/2-inch pieces until crispy and the fat has rendered, about 5–6 minutes. Use a Slotted Spoon to transfer the bacon to a paper towel-lined plate, leaving the drippings in the pan.

Add the diced 1 cebolla amarilla mediana picada finamente, 1 pimiento morrón verde picado finamente, and 2 tallos de apio picados finamente to the bacon drippings. Sauté over medium heat until softened and lightly golden, about 5 minutes. Add the 4 dientes de ajo picados and cook for 1 minute more, until fragrant.

Sprinkle the 1 tbsp harina de trigo over the vegetables and stir to coat. Cook for 1 minute to remove the raw flour taste. Pour in the ½ cup caldo de pollo bajo en sodio, 2 tsp salsa Worcestershire, and hot sauce (if using), stirring to combine. Bring to a gentle simmer and cook until slightly thickened, about 2 minutes.

Increase the heat to medium-high. Add the seasoned shrimp to the Skillet in a single layer. Cook undisturbed for 1–2 minutes until pink on the bottom, then flip and cook for 1 minute more — just until opaque and cooked through. Do not overcook. Remove from heat.

Stir in the 1 tbsp jugo de limón fresco and the tablespoon of 3 tbsp mantequilla sin sal until the butter melts into the sauce. Taste and adjust seasoning. Fold the reserved crispy 4 rebanadas tocino grueso cortado en piezas de 1/2-inch back in.

Divide the cheesy grits among four warmed bowls. Spoon the shrimp and sauce generously over the top. Garnish with sliced 3 tallos cebolletas cortadas en rodajas finas and 2 tbsp perejil fresco picado aproximadamente. Serve immediately.