Bring medium pot of 4 cups water and ½ tsp. salt to a boil over high heat. Throughly rinse produce and pat dry. Chop garlic. Thinly slice parsley. Cut jalapeño into fine dice, removing seeds and much of membrane if you are averse to heat. Thinly slice green onion on a bias (45 degree angle). Rinse shrimp and pat dry.

Whisk grits into boiling water and reduce heat to low. Cook slowly for about 5 minutes, whisking occasionally to prevent sticking or clumping. Remove grits from heat, whisk in half of cheese (set aside remaining for garnish), butter, and a pinch of salt and pepper, and allow grits to rest covered until ready to serve.

Season both sides of shrimp with a pinch of salt, pepper, and smoked paprika (reserving a pinch for garnish). Heat 1 tsp. olive oil in a medium pan over medium heat. When pan and oil are hot, add half green onion (reserving other half for garnish), half of jalapeño (or more to taste), and all of garlic. Sauté for 2-3 minutes, or until aromatic. Add the shrimp and cook on each side for 2-3 minutes, or until shrimp are bright pink and have reached a minimum internal temperature of 145 degrees.

Place a serving of grits in the center of a shallow bowl. Top with sautéed shrimp, green onion, garlic, and jalapeño mixture. Garnish with parsley, remaining cheese, and green onion. If desired, add remaining smoked paprika, jalapeño, and a crack of fresh black pepper.