Bring 2 cups of chicken broth to a boil in a medium saucepan over high heat. Add the grits, season with cracked black pepper. Reduce the heat to medium low and cook, stirring until thickened, about 5 minutes. Stir in the ham and Parmesan cheese and 1 tablespoon of the butter. Cover to keep warm and remove from heat.
Next, season the shrimp with kosher salt and pepper. Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the shrimp, garlic and cayenne and cook until the shrimp are pink, about 4 to 5 minutes. Remove the pan from the heat and add 2 tablespoons wine, the fresh lemon juice and chopped parsley. Stir until mixed and serve immediately over the grits. Garnish with fresh lemon wedges.