In a medium mixing bowl, combine 8 ounces of cleaned and deveined shrimp, 3 cloves of minced garlic, 1 teaspoon of salt, 1 teaspoon of black pepper, and 2 tablespoons of Cajun seasoning.

Add ½ tablespoon of olive oil and mix until the shrimp are evenly coated.

Cover the bowl and refrigerate while you prepare the other components.

In a mortar (or a small mixing bowl), add 2 tablespoons of chopped chives and 1 tablespoon of chopped scallions.

Using a pestle or the back of a spoon, press and muddle the herbs to release their oils until the herbs are crushed and flattened.

Stir in 2 tablespoons of extra virgin olive oil and the juice of ½ a lemon, whisking until well combined. Taste and season with salt if needed. Set aside.

In a saucepan, bring 1 cup of water and ½ cup of low-sodium chicken broth to a boil over medium-high heat.

Gradually stir in ½ cup of corn grits, ½ teaspoon of salt, ½ teaspoon of pepper, and ¼ teaspoon of paprika.

Reduce the heat to low and cook for about 20 minutes, stirring frequently to prevent the grits from sticking and burning. Scrape any browned bits from the bottom of the pan as needed. Taste and adjust seasoning during cooking.

When the grits have about 10 minutes left to cook, heat the remaining 1 tablespoon of olive oil in a sauté pan over medium-high heat.

Once the oil is hot and shimmering, take the shrimp out of the refrigerator and add them to the pan in a single layer, being careful not to overcrowd.

Cook the shrimp for 2 to 3 minutes on each side, or until they turn pink and opaque. Remove the pan from heat and set the shrimp aside.

After the grits have cooked for 20 minutes, stir in ¾ cup of shredded cheddar cheese until fully melted and incorporated.

Taste the grits and adjust the seasoning as needed (you may want to add a bit more paprika at this point).

Divide the cheesy grits between two plates or bowls.

Top each serving with the cooked shrimp.

Drizzle the Chive-Scallion Oil over the shrimp and serve immediately.