1 cup stone-ground grits
Salt and pepper
1/4 cup (1/2 stick) butter
2 cups shredded sharp Cheddar cheese
1 pound shrimp, peeled and deveined, left whole if small and roughly
chopped if medium or large
6 slices bacon, chopped into tiny pieces
4 teaspoons fresh lemon juice
2 tablespoons chopped fresh parsley
1 cup thinly sliced green onions, white and green parts
1 large clove garlic, mince

In a medium saucepan, bring 4 cups water to a boil. Add the grits and
salt and pepper to taste. Stir well with a whisk. Reduce the heat to the
lowest possible setting and cook the grits until all the water is
absorbed, about 10 to 15 minutes. Remove from the heat and stir in the
butter and cheese. Keep covered until ready to stir.
Rinse the shrimp and pat dry. Fry the bacon in a large skillet until
browned and crisp, then drain on a paper towel. Add the shrimp to the
bacon grease in the skillet and sautee over medium heat just until they
turn pink, about 3 minutes. Do not overcook! Immediately add the lemon
juice, parsley, green onions, and garlic. Remove the skillet from the
heat.
Pour the grits into a serving bowl. Pour the shrimp mixture over the
grits. Garnish with the bacon bits.