In a large pot, bring water to a boil. Stir in the grits and salt.

Reduce heat to low and cook for about 20-25 minutes, stirring occasionally until thickened.

Stir in heavy cream, cheddar cheese, and butter until melted and smooth. Keep warm.

In a skillet, cook the chopped bacon over medium heat until crispy. Remove and set aside, leaving the drippings.

In the same skillet, add onion and garlic, sautéing until softened.

Add shrimp, paprika, cayenne pepper, and lemon juice. Cook until shrimp are pink and opaque, about 3-5 minutes.

Stir in the cooked bacon and remove from heat.

Spoon the grits onto plates and top with the shrimp mixture. Garnish with chopped parsley.