Tonights shrimp came fresh from the gulf of Mexico in Houma, Louisiana. They were delicious.
2 lbs shrimp
3 tablespoons ghee
2 cloves of garlic
1/4 cup coconut aminos
salt and pepper
Tony's seasoning (if you dont have it, use an all seasoning of your choice)
Start by melting the ghee in a large skillet, next add the 2 cloves of garlic, the shrimp, and the coconut aminos. Let cook for a few minutes. Shrimp should start to turn slightly pink. Now, add the salt, pepper, and tony's(or other seasoning of your choice). let cook for a few more minutes until shrimp are pink. Peel and Eat!!
