1poundmedium shrimp25 count, peeled and deveined, with tails on
In a saucepan, bring the water to a boil. Add the salt, then slowly add the grits in a thin stream, stirring constantly. Reduce the heat to low and simmer, stirring occasionally, until the grits thicken, about 5 minutes. Remove from heat, then stir in the butter, black pepper, cheeses, and green onions.
Meanwhile, preheat the oven to 400 degrees F. In a large bowl, stir together the olive oil, garlic, paprika, thyme, oregano, cayenne, salt, and pepper. Add the shrimp and toss gently to coat. Spread the shrimp in a single layer on a baking sheet lined with aluminum foil. Roast the shrimp for 5 to 6 minutes, until just pink and cooked through.
Serve the shrimp over the grits, sprinkled with additional Parmesan cheese and green onions.
TO STORE: Refrigerate shrimp and grits in separate airtight storage containers for up to 2 days.
TO REHEAT: Gently rewarm leftovers in a pot on the stovetop over medium-low heat or in the microwave.