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In a shallow bowl, whisk together the orange juice, hot sauce and brown sugar. Add the shrimp, the lime zest and a pinch of salt. Toss with tongs to coat. Let sit on the counter for 30 minutes.
Heat the oil in a medium skillet to medium high. Add the tomatoes and let them sear for about five minutes, letting them blister and break down a bit. Remove from the pan and set aside.
Add the shrimp in a single layer and sear until you get some nice char marks all over, about a minute per side. Crank the heat up if you need! You really want some nice browning, and that will happen fast on a higher heat. Set aside in a bowl to cool.
In the meantime, add the corn grits, milk and water to a medium saucepan. On a medium heat, whisk whisk whisk until the grits start to get thick and creamy. Add a good pinch of salt and stir again. Then add the cheese and whisk until melted and even more creamy. This whole thing takes about 15 minutes. Not long at all.
Ladle the creamy, cheesy grits into bowls and top with blistered tomatoes and fiery shrimp. Garnish with parsley and more hot sauce if you want! You should want.
Serves 4.