Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  cup           quick-cooking grits
   1      can           cream style corn -- (16 oz.)
   1                    onion -- small
   1      large         lemon
   1      tablespoon    olive or vegetables oil
   1      pound         shrimp -- large, cleaned
     1/2  teaspoon      lemon-pepper seasoning
     1/2  teaspoon      salt
   1      tablespoon    parsley -- minced

Preparation:

Prepare grits as label directs for 4 servings. When grits are cooked, stir in creamed corn; heat through. Dice onion. Slice lemon in half; squeeze juice from 1/2; set aside. Slice remaining half and use for garnish. In nonstick 10" skillet over med. heat, in hot oil, cook onion until tender. Increase heat to high; add shrimp, lemon-pepper seasoning, and salt; cook, stirring constantly, until shrimp turn opaque throughout and are lightly browned. Stir in minced parsley and lemon juice. Serve shrimp with grits. Garnish with lemon slices.