Step 1

In a large skillet over medium high-heat melt your clarified butter or ghee.

Step 2

Add in the garlic and saute for 1 minute. Add in your raw shrimp and cook for 3-4 minutes, or until pink and opaque. Remove your skillet from the heat and stir in the parsley. Allow shrimp to cool, then season with sea salt, and pepper to your taste.

Step 3

Meanwhile, in a large serving bowl add your romaine lettuce, tomatoes, Parmesan cheese, fresh lemon juice, sea salt and pepper. Toss well to combine. Top with the shrimp scampi and all the delicious juices from the pan.

Step 4

Serve your salad immediately with lemon wedges and enjoy! Do not refrigerate, as the ghee will solidify.

Step 5

Enjoy!