Prep
Cut corn from cob.
Grate cheese.
Zest lemon (2 tsp). Squeeze juice.
Peel and mince garlic.
Thin slice scallion and separate top from bottom.
Core and small dice tomato.
Dry shrimp and season with salt, pepper, and paprika.
Cooking
In a medium pot boil salted water. Add grits and corn, whisk, reduce heat to low. Cook, stirring occasionally, until water is absorbed.
Remove from heat. Add cheese, lemon zest, and half the butter. Stir, add salt and pepper.
Meanwhile heat a large pan on med high. Cook the bacon until it's fairly crispy, then set aside on some paper towels. Keep bacon fat in pan.
Let the pan heat back up, you want it nice and hot. Add shrimp to bacon fat, season with salt and pepper, cook till browned. Remove from pan. If pan is dry, add some oil, otherwise keep going.
Sautee garlic and white bottoms of scallions until fragrant. Doesn't take long at all.
Add tomato to aromatics. Cook till softened. Add shrimp, bacon, remaining butter, and lemon juice. Simmer briefly to make a sauce, then remove from heat.
Top grits with shrimp and scallions to serve.