Prepare Big Green Egg or other grill for grilling at medium high heat 350 degrees F (18 degrees C).
Place Andouille Sausage (1 pound) on grill and cook until internal temperature reaches 165 degrees F (73 degrees C) about 30 minutes, turning as needed.
Heat Chicken Broth (16 fluid ounce) to boil over medium high heat and stir in Polenta Grits (1 cup). Reduce heat to low and simmer the grits for 20-30 minutes or until thick, stirring often. Stir in Parmesan Cheese (1/4 cup) and Cream Cheese (1/4 cup) and keep warm until ready to serve.
Season Jumbo Shrimp (1 pound) on both sides with the Killer Hogs Hot BBQ Rub (2 tablespoon).
Remove the sausage from the grill and slice in half lengthwise then chop into small pieces. Place a cast iron skillet on the grill and add the sausage and 1 Tablespoon of bacon drippings. Brown sausage for 2-3 minutes on all sides.
Add Garlic (3 clove), Italian Flat-Leaf Parsley (1/4 cup) and Scallion (1/4 cup) and sauté for a couple minutes. Add Worcestershire Sauce (1/3 cup) and Lemon (2) Juice, stir to combine and melt in the Butter (1 cup) a little at a time.
Place seasoned shrimp on grill for 1 1/2 minutes each side. Add shrimp to the iron skillet and toss to coat. Cook the shrimp in the sauce for 1-2 minutes and remove from the grill.
Spoon the grits onto a large plate or platter and ladle the shrimp and sauce over the top. Garnish with Scallion (to taste) and Bacon (6 slice).