In a medium pot, bring the water, milk and a pinch of salt to a boil. Once at a boil, add in the grits and reduce to a simmer.
In about 15 minutes, stir in the butter and cream and simmer until desired consistency - about 5 more minutes
Simultaneously, in a medium pan on medium heat, sauté the garlic in the butter and olive oil. Once fragrant, about 3 minutes, deglaze with the white wine and juice from half a lemon.
Once the white wine has reduced for a few minutes, add the shrimp, red pepper flakes, salt & pepper. Cook on each side for approx. 2-3 minutes.
Serve the shrimp over the grits with a sprinkle of parsley and squeeze of lemon.