In a saucepan, bring water to a boil. Stir in the grits and salt. Reduce heat to low and simmer, stirring occasionally, until thickened, about 20 minutes.

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

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

Add olive oil to the skillet. Add minced garlic and sauté for 1 minute until fragrant.

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 mix well.

Spoon the creamy grits onto plates and top with the shrimp mixture. Garnish with chopped green onions.