1.  Bring 3 cups of water to a boil in a medium saucepan over high heat, covered. Uncover and slowly whisk in the grits, 1 teaspoon salt and 1/2 teaspoon pepper. Reduce heat to medium-low and cook, stirring occasionally, until thickened, about 5 minutes. Stir in the parmesan and 1 tablespoon butter. Remove from the heat and season with salt and pepper if necessary. (I didn’t think it needed any additional seasoning) Cover to keep warm.

2.  Meanwhile, season the shrimp with salt and pepper. Melt the remaining 2 tablespoons of butter in a large skillet over medium-high heat. Add the shrimp, garlic and chile de arbol and cook, tossing until shrimp are pink, 3 to 4 minutes. Remove from the heat and add 2 tablespoons water, the lemon juice and parsley; stir to coat the shrimp with the sauce with the sauce.

3.  Divide the grits among shallow bowls and top with the shrimp and sauce. Serve with lemon wedges.