In a sauce pot, heat the water, salt, and milk to a light boil and then add the corn grits, one 1/4 cup at a time, stirring regularly until completely incorporated.
Add the parmesan cheese and 2 tbsp of butter and continue stirring until the grits have become tender. Remove from heat, set aside.
In a large pan, heat the oil to medium high heat and lay the shrimp in a single layer. Season with the Bravado Spice Crimson Tex-Cajun Seasoning. Cook 90 seconds, ten flip and add 2 tbsp butter, garlic, onion. When the onion has become translucent, add the wine and parsley. Stir gently.
When the shrimp is cooked through, serve the shrimp on top of the grits in a bowl, and make sure to drizzle with the pan sauce. Enjoy!