Cut off and discard the root ends of the scallions then thinly slice the green onions, separating the white bottoms and green tops. Peel and mince the garlic. Remove and discard the husks and silks of the corn. Cut the corn kernels off the cob. Zest the lemon, medium dice the zucchini, thinly slice the red onion, and halve the cherry tomatoes.
Pat the shrimp dry and season with the smoked paprika, salt and pepper. Meanwhile heat a medium sized pot with 3 cups of water and a big pinch of salt (Or whatever is specified for the amount of grits on the box). Once boiling add in the grits, zest, and corn. Cook until all the water is absorbed ( 10 to 12 minutes). Remove from heat and stir in half the cheese and half the butter.
While the grits are cooking heat 2 teaspoons of olive oil over medium heat until hot. Add the shrimp to the pan and cook until they're opaque and slightly browned around the edges (2-4 minutes). Set the shrimp aside on a plate.
Return the skillet to the stove and add 2 teaspoons of olive oil to the pan. Add the garlic and white bottoms to the pan stirring frequently. Cook for one minute then add the zucchini and red onion, cooking for 2 more minutes. Finally add the tomatoes, cooked shrimp, the juice of the lemon, remaining butter, and half of the green tops. Once the tomatoes are slightly softened remove from heat. Plate the grits first and top with the shrimp and vegetables. Garnish with remaining green tops.