In a saucepan, add 2 cups chicken broth and 2 cups water. Bring to a boil.
Add to saucepan, 1 cup grits and 1 teaspoon salt. Cook per box instructions.
In a large skillet, add 1 tablespoon butter and 1 diced onion. Sauté onions until translucent.
Once onions are translucent, add to the skillet 2 minced garlic cloves and 2 cups spinach. Cook until spinach starts to wilt. Remove spinach from the skillet and set aside.
When grits are cooked, add 7 ounces cubed Gouda cheese. Stir and cover saucepan to allow cheese to soften.
Peel and season shrimp with 1 - 2 tablespoons Cajun seasoning.
Add to the skillet, 1 tablespoon olive oil and shrimp. Sauté for 2 to 3 minutes per side, or until cooked through.
Stir grits until the cheese is completely mixed. Then add 2 tablespoons lemon juice and stir.