Summer-y Shrimp


  • 2 tablespoons ghee or use olive oil
  • 2 cloves garlic pressed
  • 1 1/2 pounds large shrimp peeled and deveined (about 30)
  • 1 teaspoon sea salt
  • 2 teaspoons freshly ground black pepper
  • 1 tablespoon lime juice
  • 1/4 cup finely shredded basil leaves
  • 1 bunch green onions chopped


  • Heat the ghee (or olive oil) in a large skillet over medium-high heat; whisk in garlic then add shrimp along with salt, pepper, lime juice and basil.
  • Cook shrimp for 3 minutes per side or pink and opaque.
  • Serve shrimp with pan juices and top with chopped green onions.


SERVING SUGGESTION: Serve over Cauli-Rice (process cauliflower in a blender or food processor until it resembles grains of rice; steam “rice” till tender; drain; toss with salt and pepper to taste and fluff with a fork). Add a big spinach salad tossed with Leanne’s Basic Vinaigrette.
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