Cut the cauliflower into bite-sized chunks and steam for 5–7 minutes until tender but not mushy.

Drain excess water and transfer cauliflower to a blender. Add butter, cheddar cheese, salt, and pepper, then blend until smooth.

In a skillet, cook chopped bacon until crispy, then remove from the skillet, leaving the grease.

Add the shrimp to the skillet and cook for about 3 minutes until pink but slightly undercooked.

Add lemon juice, butter, Worcestershire sauce, garlic, green onions, and bacon back into the skillet, then cook for an additional 2-3 minutes.

Plate the cauliflower grits, top with the shrimp mixture, and garnish with parsley.