Step 1

Add the shrimp to a gallon-sized ziploc plastic bag. Add in the oil, lemon juice, cayenne, flour, dried parsley, garlic cloves and black pepper. Shake the bag up well and really work the juices into the shrimp with your hands. Place the bag in the refrigerator for at least 1 hour to marinade. If you can and have the time, leave it in there overnight.

Step 2

Heat a large skillet over medium heat. Then, using a slotted spoon place half of the shrimp into the pan (you don't want to overcrowd the pan so do this in two batches.) The oil they were marinading in will prevent the shrimp from sticking to the pan.

Step 3

Cook them for a few minutes on each side until they begin to turn slightly golden. Do this again with the second batch and transfer them all into a bowl and set aside.

Step 4

Pour the rest of the marinate into the pan. Now, add in the ghee, dried parsley and lemon juice. Heat it on low until slightly bubbling.

Step 5

Remove the pan from the heat. Transfer the shrimp into a bowl and place them on top of your choice of starch, vegetables, etc. Drizzle the sauce over the top of the shrimp!