Add chicken broth to a large stock pot. Bring to a boil. Slowly add grits, whisking as you go. Add butter, 1/2 of the herb de provence, 1/2 of the garlic, salt and pepper. Reduce heat and cook for 20 minutes or so. Add cheeses and 1/2 of the chives and 1/2 of the parsley. Mix well. Add grits to a large mixing bowl. Cool to room temperature. Roll grits into 24 mini balls. Dredge in egg wash and roll in cornmeal. Place in fridge for at least 45 minutes to firm up. Preheat a deep fryer to 350 degrees. Fry grit dumplings 2-3 minutes or until golden brown. Remove from oil and set aside on a warming plate.
Meanwhile, in a large medium heat skillet, fry bacon for 5 minutes or until crispy. Remove bacon from pan. Crumble bacon when cool. Add remaining garlic to the same skillet on medium heat in reserved bacon fat. Sauté garlic for 1 minute. Toss in shrimp and fry for 3 minutes. Add remaining chives and parsley. Remove shrimp from pan. Add BBQ sauce, lemon juice & remaining herb de provence. Warm through for 1 minute. Toss in shrimp and bacon to warm through for 1 minute. Remove skillet from heat.
Add some of the BBQ sauce to a large plate. Top each plate with grit dumplings and shrimp. Drizzle extra sauce on top. Enjoy!