Shrimp and Grits II

4 cups water
1 cup stone-ground grits
3 Tbsp. butter
2 cups shredded sharp cheddar cheese (optional)
1 pound shrimp, peeled and deveined
6 slices bacon, chopped
4 tsp. lemon juice
2 Tbsp. chopped parsley
1 cup thinly sliced scallions
1 large clove garlic, minced

Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter (and cheese, if using). Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain well. In grease, add shrimp. Cook until shrimp turn pink. Add lemon juice, chopped bacon, parsley, scallions and garlic. Saute for 3 minutes. Spoon grits into wide bowl or large plate (or on individual plates) and top with shrimp mixture. Serve immediately. 4 to 6 servings.