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In a large pot, bring water and salt to a boil.
Pour grits in slowly, whisking vigorously, to combine.
Once simmering, lower heat to a gentle bubble and cook grits for 10-12 minutes, stirring occasionally.
Remove from heat and stir in butter, cheddar cheese and smoked pepper.
Cover pot with a lid to keep warm.
Heat a large skillet over high heat.
Add butter and olive oil to pan.
Once melted, add the scallion whites and sauté for 1 minute.
Add the garlic and shrimp and cook until shrimp turn pink and opaque, about 2 minutes.
Season with smoked paprika, salt and citrus pepper.
Toss and cook for another minute.
Off heat, add the lemon juice, scallion greens and parsley.
Stir to combine.
Spoon grits into a serving bowl.
Pour shrimp on top. Serve immediately.