Cook bacon in a large skillet over medium high heat until crispy and browned. Remove bacon from pan to a paper towel, reserving 2 tablespoons bacon fat in the pan to cook the shrimp. Combine shrimp with basil, oregano, paprika, salt and pepper and toss together. Bring chicken stock to a boil, then whisk in polenta, stirring over medium heat until polenta thickens, about 5 minutes. Whisk in cheese and heavy cream and set aside. Reheat skillet, then add shrimp, garlic, and half of the green onions. Cook about 2-3 minutes, turning shrimp, until shrimp is cooked. To serve, spoon polenta into a bowl and top with shrimp mixture. Sprinkle remaining green onions and crisp bacon on top and serve immediately.
