Bring water to a boil in a saucepan — 5 minutes

Stir in salt and grits, reduce heat to low, and cook, stirring occasionally — 20 minutes

Remove grits from heat and stir in cheddar cheese until melted — 2 minutes

In a skillet, cook chopped bacon over medium heat until crispy — 5 minutes

Remove bacon and drain on paper towels, leaving drippings in the skillet — 1 minute

Finely chop the romaine and place it in a large bowl.

Add onion and bell pepper to the skillet, sauté until softened — 4 minutes

Add the chopped dill, green onions or red onion, feta, cucumber, and pomegranate seeds. Toss gently to combine.

In a small bowl, whisk together the lemon juice, olive oil, garlic, salt, and pepper.

Add garlic, Cajun seasoning, and black pepper, sauté for an additional minute — 1 minute

Add shrimp to the skillet and cook until pink and opaque — 3 minutes

Dress the salad right before serving and toss well.

Serve immediately.

Stir in lemon juice and cooked bacon, cook for another minute — 1 minute

Serve shrimp mixture over grits, garnished with parsley — 1 minute