In a medium bowl, toss shrimp with Old
Bay seasoning. Set aside.
Bring 3 cups water and the salt to a boil
in a large, lidded saucepan. Gradually stir
in grits and reduce heat to medium.
Partially cover and cook, stirring
occasionally, 10 minutes.
Meanwhile, heat a large stainless steel
skillet over medium-high heat. Add bacon
and cook until just crisp, about 6 minutes.
Remove bacon with a slotted spoon to
drain on paper towels.
Reduce heat under skillet to medium
and add garlic. Cook 30 seconds to a
minute. Add shrimp and cook 3 minutes,
turning, until pink. Remove shrimp and
garlic to a bowl with a slotted spoon. Stir
creamed corn into grits. Reduce heat to
medium-low, cover and cook 5 minutes.
Let stand 5 minutes.
Pour heavy cream into skillet, scraping
up any browned bits from bottom of pan.
Simmer 4 minutes until slightly
thickened. Stir in shrimp and garlic and
bacon pieces. Cook 1 minute.
Pour grits onto platter. Top with shrimp
mixture and scatter scallions over top.