In a small bowl, mix together spices (salt/pepper through white pepper).
In a large bowl, toss shrimp with lemon juice, then season evenly with spice mixture.
In a large skillet heat ghee over medium high heat. Add shrimp and cook for about 2 to 3 minutes per side or until shrimp are pink and opaque.
Remove shrimp once done and turn heat down to low. Add wine to pan, and if ghee is mostly gone, add another tablespoons. Simmer for 5 minutes until it’s
reduced, and serve over shrimp.