In a pot, combine water and salt, bringing it to a gentle boil. Slowly whisk in the grits, reduce heat to low, and simmer until creamy, about 20-25 minutes.

While the grits are cooking, heat a skillet over medium-high heat. Add olive oil and sauté the shrimp until they turn pink and opaque, around 3-4 minutes.

Remove the shrimp and in the same skillet, add garlic, lemon juice, and broth. Scrape up any brown bits for flavor. Cook until slightly thickened, about 2-3 minutes.

Return the shrimp to the skillet, stirring well to coat them in the sauce. Let everything mingle for an additional minute to absorb flavors.

Spoon your creamy grits into bowls and top with the savory shrimp mixture. Garnish with chopped green onions or parsley.