Shrimp and Grits

I got this from a cookbook Amber gave me, called 'The Best of the Best'.

1 cup stone-ground grits
1/4 cup (1/2 stick) butter
2 cups shredded sharp cheddar
1 pound shrimp, peeled and deveined, roughly chopped
6 slices bacon
4 teaspoons fresh lemon juice
2 tablespoons chopped fresh parsley
1 cup chopped up onions
1 large clove garlic, minced

1. 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 heat and stir in the butter and cheese. Keep covered until ready to serve.

2. 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 saute' over medium heat just until they turn pink, about 3 minutes. Do not overcook! Immediately add the lemon juice, parsley, onions, and garlic. Remove the skillet from the heat.

3. Pour the grits into a serving bowl. Pour the shrimp mixture over the grits. Garnish with the bacon bits.