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Make the grits. Bring two cups of water and ½ tsp salt to a boil. Add ½ C grits, cover and cook 5-6 minutes. Stir in the butter, smoked gouda cheese and more salt to taste. If the grits are too thick, stir in more water until desired consistency is reached.
Cook the bacon. While the grits are cooking, cook 2 slices of bacon over medium high heat in a 10 inch skillet. When the bacon is done cooking, remove from the pan and set on top of paper towels. Reserve the bacon fat for cooking the shrimp. Once slightly cooled, chop into small pieces. (reduce skillet heat to medium).
Cook the shrimp. Season the shrimp with blackened seasoning and toss to coat. Add the shrimp to the skillet with the reserved bacon fat and cook over medium heat 2-3 minutes per side.
Divide the cooked grits between two bowls. Divide the cooked shrimp and chopped bacon between each bowl. Garnish with chopped pickled jalapenos.