New Orleans Shrimp with Corn Grits

Prepare grits as label directs for 4 servings. When grits are cooked, stir in creamed corn; heat through. Meanwhile, dice onion. Slice lemon in half; squeeze juice from one half; set aside. Slice remaining half and use for garnish. In nonstick 10-inch skillet over medium heat, in hot olive or salad oil, cook onion until tender. Increase heat to high; add shrimp, lemon-pepper seasoning salt, and salt; cook, stirring constantly, until shrimp turn opaque throughout and are lightly browned. Stir in minced parsley and lemon juice. Serve shrimp with grits. Garnish with lemon slices.