Easy Zesty Lime Shrimp and Avocado Salad, by Cheryl

Ooh it's been a hot minute since I've been on here! But I just had to make this new shrimp and avocado salad and I'm so happy I did! I've already made it twice in one week. It's so light and refreshing... perfect for a summer lunch or snack! Super flavorful, healthy, and quick! Yum!

Ingredients: 

1/4 cup red onion, chopped

2 limes, juiced

1 tsp olive oil

salt and pepper, to taste

1 lb cooked jumbo shrimp, chopped

1 medium tomato, diced

1 medium avocado, diced (I used two)

1 jalapeno, seeds removed, diced

1 tbsp chopped cilantro

Directions: 

1) In a small bowl, combine red onion, lime juice, olive oil, and salt and pepper. Set aside at least 5 minutes.

2) In a large bowl, combine chopped shrimp, avocado, tomato, and jalapeno

3) Combine all of the ingredients together, add cilantro, and gently toss. Add salt and pepper to taste, if desired. 

Sheet Pan Za’atar Chicken & Veggies, by Cheryl

I wasn't sure how everyone would love the spices in this chicken dish, but it was SO good! We gobbled it up and the flavor was amazing. I would definitely make this again as it was pretty easy and quick to prepare. YUM!

Ingredients:

Sauce:

2 tbsp za'atar 

2 tsp sumac

1 tsp sweet paprika

6 garlic cloves, minced

2 lemons, juiced

extra virgin olive oil, 1/2 cup

Chicken & Veggies:

5 Yukon gold potatoes, peeled and cut into large pieces (I used red potatoes, cut in half)

5 carrots, peeled and cut into 2 inch pieces

1 large red onion, peeled, halved, and cut into thick half moons

salt and pepper

8 bone in, skin on, chicken thighs and drumsticks

Directions: 

1) Preheat the oven to 425.

2) Make the garlic za'atar sauce. In a small bowl, whisk together the spices, garlic, lemon juice, and olive oil. 

3) Arrange the veggies on a large sheet pan and season with salt and pepper. Drizzle 3-4 tbsp of sauce over the veggies and mix well with your hands so they're coated. Spread them without overlapping.

4) Pat the chicken dry and loosen the skin by gently sliding beneath the skin with your finger, separating the skin and the meat. Season generously with salt and pepper on both sides and underneath the skins. Season underneath the skins with the sauce. 

5) Nestle the chicken into the veggies. Drizzle any remaining sauce on top of the chicken pieces. Cover with foil and bake for 25 minutes. Then take off the foil and bake for another 30 minutes or until the skin starts to brown and crisp. 

6) Remove from oven and let rest for 5-10 minutes. 

Sausage Stuffed Mushrooms, by Cheryl

Well hello 2026! To welcome the new year, Jon and I are doing Whole 30 for our 7th year in row! Wow! I wanted to add some different Whole 30 recipes to the list so in comes these sausage stuffed mushrooms from Paleo Running Momma. These were just okay. I wouldn't make them again. My daughter didn't like the sausage mix so she only had the mushrooms. And to be honest I wasn't a huge fan either. Jon ate them up though! Yum?

Ingredients:

18 large white mushrooms

4 tbs olive oil, divided

sea salt and ground pepper

cooking spray

1 small onion, diced

2 cloves garlic, minced

1/2 lb Italian sausage 

1/4 cup almond flour

1 tsp Italian seasoning

1/3 cup almond milk cream cheese

1 tbps plain unsweetened almond milk

3 tbsp fresh parsley, minced

Directions: 

1) Preheat oven to 350 and spray a 9x13 baking dish.

2) Remove the stems from the mushrooms and chop them finely. Set aside. Place the mushroom caps in a shallow bowl and toss with 2 tbsp olive oil. Sprinkle with a bit of salt.

3) Heat 2 tbsp olive oil in pan on medium heat. Add the sausage, crumbling it with a spoon. Cook unti lits completely browned, about 5-8 minutes. 

4) Stir in the onions and garlic and cook for another 2-3 minutes, stirring occasionally. Add the almond flour, seasoning, stirring to combine. Finally, stir in the cream cheese and almond milk. Remove from heat and stir in the parsley. Season with salt and pepper to taste. 

5) Arrange the mushrooms in a single layer on the pan. Fill each mushroom generously with the sausage mix. Bake until stuffing is browned, about 30-35 minutes.  

Baked Tilapia with Lemon, by Cheryl

On my quest to add more fish to my diet that isn't salmon, I found this easy, quick, and healthy recipe! I don't usually cook with a lot of lemon, but it added a refreshing taste to the fish. I served it over farro with a side salad. This dish is light and would be perfect for summer, which is when I'd probably make it next. Yum!

Ingredients (recipe from here): 

1 pint cherry tomatoes, cut in half

1 large shallot, thinly sliced

3 garlic cloves, minced (oops forgot this!)

1 small lemon, thinly sliced into rings

2 tbsp olive oil, divided

salt

4 oz feta cheese

1.5 lbs tilapia

1 tbsp Italian seasoning

1 pinch red pepper flakes

1 tsp smoked paprika

2 tbsp drained capers

finely chopped fresh parsley or basil

fresh ground black pepper

Directions: 

1) Preheat oven to 425. 

2) Place the chopped vegetables and lemon slices in the bottom of a 9x13 baking dish. Mix with 1tbsp olive oil, salt, and pepper. 

3) Crumble the feta cheese over the top. 

4) Pat the tilapia dry. Rub with 1 tbsp olive oil and salt. Place on top of other mix in the dish. Sprinkle the tops with black pepper, smoked paprika, and red. pepper flakes. Sprinkle the capers on top. 

5) Bake for 20-25 minutes. Serve over a grain of your choosing. 

Golden Beet Salad, by Diane

 

I found this recipe from Violet Witchel on IG, she just makes super good salads. This was so fast and easy to whip up and I loved the flavors! I used the Air Fryer Chicken Breast recipe here, and it worked great. These were awesome lunches this week!

Ingredients:

4 small golden beets, diced

1 can chickpeas, drained and rinsed

2 tbsp EVOO

1 tsp each curry powder, turmeric, garlic powder, salt

cracked black pepper

10 brussels sprouts, thinly sliced

1 bunch rainbow chard, leaves thinly sliced

EVOO

Dried cranberries, nuts, goat cheese (I omitted the goat cheese)

Grilled chicken breast

Honey mustard dressing: 2 tbsp creamy dijon, 2 tbsp honey, pinch red pepper flakes, 1/2 tsp salt, 2 tbsp champagne vinegar, 3 tbsp EVOO and blend until smooth

Directions:

1. Preheat oven to 400 and roast beets, chickpeas, seasonings, EVOO on one sheet and cook for 30 min or until beets are tender. On the other tray, roast sprouts and chard with EVOO for 5-10 min until warmed and wilted slightly.

2. Combine beets/chickpeas and greens with chicken, cranberries, nuts, cheese and dressing. Enjoy!

Slovakian Lečo, by Diane

I had the most amazing brunch while I was in Bratislava, and I decided to try and recreate it at home. It reminded me of shakshuka but tasted way better for me. As usual, it was much better in Slovakia because the veggies were smaller and more blended and there was more of a sauce to it, but I think I have a way to make it even better at home now! Overall this is a really good and easy dish to make, and I'll post the recipe along with some adjustments for next time (add tomato sauce and smaller dice of veggies). Classically this is served with good crusty bread.

Ingredients:

1 tbsp oil

1/2 cup diced white onion

1 cup diced peppers (I used one yellow, red, and orange)

1 cup tomatoes (I used a 15oz can diced tomatoes)

1 Polish kielbasa, sliced (I charred these for more flavor)

Hungarian paprika, salt and pepper to taste

8 eggs (recipe calls for 6 but I wanted more protein), beaten

Directions:

1. Heat oil in a large saucepan over medium high, add in veggies and cook until translucent. 

2. Add in seasonings and sausage, cook for one minute and mix in eggs stirring constantly until cooked in. (I would add in tomato sauce before the eggs, cooking until flavors combine, and then mix in eggs.)

Thai Coconut Shrimp Soup, by Cheryl

Whew, what a busy summer! This is a delicious, healthy soup to have on a summer day! It was so tasty and light and I would definitely make it again. It didn't take long at all and makes enough for leftovers for a couple of days. Pair it with a nice white wine! Yum! 

Ingredients (from Paleo Running Momma)

1 tbsp olive or avocado oil

2 garlic cloves, minced

1 small onion, diced

1 tbsp fresh ginger, minced

1 tbsp minced lemongrass, inner part of one stalk

1 tbsp red curry paste

3 cups chicken broth

1 tbsp fish sauce

2 14 oz cans of full fat coconut milk

8 oz fresh shitake mushrooms, sliced

1 lb medium shrimp, peeled and deveined

zest of one lime grated

1 lime, juiced

Sea salt

Cilantro and/or scallions for garnish

Directions:

1) Heat the oil in a large stockpot over medium heat. Add the onion and cook until fragrant, then stir in the garlic, ginger, lemongrass, and curry paste, and cook for one minute. 

2) Pour the broth into the pot while stirring continually. Then stir in the fish sauce and simmer for 10 minutes. Pour in the coconut milk and stir, the add the mushrooms. Cook and stir until the mushrooms are soft, about 5 minutes. 

3) Add the shrimp and cook for about 5 minutes. Stir in the lime zest and juice. Season with salt to taste. Serve with cilantro, scallions, and/or lime wedges. 

Mexican Egg Bake, by Diane

 

I got inspired to create this recipe after trying unsuccessfully to remember my last egg bake recipe and failing- but the silver lining is that this creative take on a Mexican chili and Mexican baked eggs was created! Boy am I glad, because oh my gosh this was so soooooo good! So easy, and so dense in nutrition and protein- this was a winner for sure! The mix of flavors and the slight heat in this was also amazing!

Ingredients:

Cooking spray

12 eggs

Salt

1 bunch cilantro, stems trimmed and rough chopped

1.5 tbsp EVOO

1 white onion, diced

1 poblano pepper

1 lb ground turkey

Taco seasoning (I made my own with chili powder, cumin, garlic powder, salt and pepper), to taste

1 15 oz can fire roasted diced tomatoes

1 small can diced green chiles

1 15 oz can black beans, drained

1 15 oz can sweet yellow corn (I found a mexican version with bell peppers in it and used this)

Directions:

1. Preheat oven to 400. Spray a 9x13 glass baking dish with cooking spray on bottom and sides and set aside.

2. In a large bowl, whisk the eggs and a pinch of salt together. Add in cilantro and stir well, set aside.

3. In a large saucepan, heat EVOO over medium high heat. Add onions and brown.

4. While the onions brown, roast the poblano pepper skin over a flame (I had a gas stove so this was easy) until the skin chars and blisters. When cool, remove the seeds and black skin, and dice and add to the onions.

5. Add the ground turkey and taco seasoning to the pan and crumble with the back of a spoon until the turkey is just cooked. 

6. Take the pan off heat and add tomatoes, chiles, beans, and corn to the pan and mix well. 

7. Pour the turkey mixture into the 9x13 dish, then pour the egg mixture over top and mix until combined evenly.

8. Bake for 50 min or until eggs are set and a knife comes out clean.

Sausage Egg Bake, by Diane

I created this recipe four times now, because I lost it before I could post it three times in a row. :/ At any rate, that should convince you of how good it is! These are high protein packed lunches for me, but could easily be any dinner or a snack. I actually like them both cold and hot leftover! Super easy to throw together and really satisfying. I sneak a whole bag of spinach in here too for nutrients too! I omit the cheese bc I don't eat a ton of dairy but it would be killer here!

Ingredients:

12 eggs

Seasoning (I like Tony Chachere's creole seasoning with chili powder and paprika and garlic here, but salt/pepper and any other blend you like is ok!)

1 jar mild salsa (I love Chi Chi's restaurant style!)

12 links uncooked turkey breakfast sausage, casing removed and cut into small pieces

1 medium bag raw spinach

1/2 red onion, diced

cooking spray

Directions:

1. Preheat oven to 400. 

2. In a large bowl, whisk the eggs together with the seasoning. Add in the jar of salsa and whisk again. Set aside.

3. In another large bowl, wilt the spinach in the microwave for about 30 seconds. This makes it easier to mix into the eggs I have found from trial and error!

4. In a 9x13 glass baking dish, spray with cooking spray on bottom and sides and add in onion, spinach, and sausage and mix well.

5. Pour the egg mixture over top and mix well to combine. 

6. Bake for one hour or until a knife comes out clean.

Drug Eggs, by Diane

I've tried to make ramen eggs before in two other posts, but this was a slight variation on them from @alexawhatsfordinner and I thought I'd give it a go for a creative protein snack. These are called drug eggs because they are supposedly addictive, but for me they were just okay. The recipe called for the liquid to cover the eggs, and it didn't so I added more water and it's possible that was the issue because I definitely wanted them to have more flavor. 

On the plus side, I finally figured out how to make the perfect jammy eggs from this recipe so that was a win I'll take!!

Ingredients:

6 large eggs

3/4 cup soy sauce

1/2 cup water

1/4 cup white sugar

1/4 cup rice vinegar

1 tbsp sesame oil

1 tbsp gochugaru or red chili flakes

1 tbsp sesame seeds

4 cloves garlic, minced

1 jalepeno, finely diced

1 spicy red pepper or habenero, thinly sliced

Directions:

1. Soft boil the eggs by bringing a large pot of water to boil then gently lowering each egg into the pot. Cook for 6-7 minutes for jammy yolks and carefully transfer to an ice bath to cool completely before peeling the eggs.

2. Combine all remaining ingredients except eggs, then add eggs and make sure they are fully covered. 

3. Cover with plastic wrap and refrigerate overnight.

4. Serve with marinade if desired.

 

Scrap Stock, by Diane

I keep seeing tricks on instragram to make your own stock, which tends to be far more healthy and less expensive than store bought. One trick I saw was to keep a gallon ziplock bag of veggie scraps in the freezer, adding to it each time you cook, until the bag is full. Then you use those with water and seasonings to create homemade stock. I decided to try it on a night where I was also cooking with lamb and had a lot of bones I was about to throw away, so I combined it all together to get this super savory and extra golden broth! This couldn't have been easier and as you can see it made a ton of stock! I also liked the taste of it way better than store bought, so I'll definitely keep this going. My bag had extra rutabaga I never used, celery ends and leaves, onion and garlic ends and peels, broccoli stems, leek ends, and ginger peels. Yum.

One note- usually when making homemade bone broth you'll want to skim the scum off the top of the water that appears about 20 minutes in. There were so many veggies floating at the top I couldn't do this, but it actually wound up settling at the bottom of the pot at the end so I just strained it out and it was ok! Next time you could start the bones early and then skim it and add the veggies too.

Ingredients:

1 gallon bag of veggie scraps

Optional bones for bone broth

Water (enough to cover the veggies)

Salt (you'll want to salt heavily here, but taste to be sure along the way)

Seasonings: I used 2 bay leaves, celery seed, poultry seasoning, dill, dried oyster mushrooms, and black pepper

Directions:

Toss everything in the pot and bring to a boil then simmer on low for 2-3 hours (the longer you do it the more flavorful!). I kept the lid off so the liquid concentrated down a bit like stock, but you could also keep the lid on to trap condensation and get more liquid! Strain the liquid and toss the veggie scraps and bones if using, then store in the fridge or freezer or sip for immunity and good health!

Butter (or ghee) and Garlic Mushrooms, by Cheryl

For some reason I had a family size container of baby bella mushrooms that I had to use. I needed a quick and easy recipe in order to use them all. This recipe is so simple and SO delicious! If I had a shallot I would have chopped some of that up and put it in there. It was a hit with 3/4 of us so I'd say that's a win! It was a perfect side. Yum!

Ingredients:

Baby bella mushrooms

A few tbsps butter or ghee, salted

Parsley 

Minced garlic, a few tbsp

Directions:

1) Melt the butter in a pan. Add garlic and parsley. 

2) Next, add the mushrooms. Flip over to cover them with the sauce. Cook on low medium heat for a little bit on each side. 

3) Dust a little parsley on top when finished cooking. 

Lemon Almond Flour Pancakes, by Cheryl

It's January.. and you know what that means for me! Whole 30 time! We had a very rough December with a ton of food to go with it so we needed a reset. I also simply needed a different breakfast that didn't include eggs or meat. I love eggs and bacon for breakfast, but I was starting to feel my arteries clog in real time lol. 

These were good. I might make them again. They didn't stick very well so it was hard to flip them. And I desperately needed something sweet to dip them in, but I loaded up on berries with each bite and that was sufficient. The lemon was a nice touch and I wish I had poppy seeds to mix in there. I also had them the next morning with.. eggs! I used the runny parts of the egg as my little sauce, topped with some avocado. These were a solid breakfast, and very filling! Yum!

Ingredients (modified recipe from here)

2 cups almond flour

3/4 cup coconut milk

1 tbsp vanilla extract

2 tbsp lemon juice

2 tbsp ghee

1.25 tsp baking soda

1/2 tsp salt

2 large eggs

Directions:

1) Melt the ghee in a small pan. Add the lemon juice and mix. 

2) Whisk together the flour, salt, and baking soda. Make a well in the center and add the eggs and coconut milk. Whisk until halfway combined and then whisk in the lemon butter.

3) Heat a pan with ghee. Drop in 1/4-1/2 cup of the batter and cook on each side for 2-3 minutes. 

4) Remove the pancakes and top with fruit! 

Wendy's Copycat Chili, by Diane

I couldn't get over how accurate this copycat was, nor how easy!! I loved having this all week long, and it was so much healthier than the fast food version I grew up loving. Recipe from Chef Bob Tate. The interesting part of this recipe was that you don't drain the beans, and I swear that must be part of the secret. 

Ingredients:

1 lb lean ground beef 90/10

1/2 cup diced onion

1/4 cup diced celery

1 oz butter

1 15 oz can each of kidney beans, pinto beans, tomato sauce, diced tomatoes (do not drain any)

1 10 oz can rotel

2 tbsp chili powder

1 tsp salt

1 tsp pepper

1 tsp ground cumin

Directions:

1. Brown and drain the ground beef, reserving just a bit of the liquid.

2. Add remaining ingredients to the pot and simmer for 2 hours. (recipe said to add beef stock as you go every 15 minutes but mine never got too dry and wound up perfect as is!)

 

Mediterranean Chicken Skewers, by Diane

 

These skewers came from @kaylaskitchenfix and were so easy to make. I made them in the airfryer to go on my Mediterranean Chicken Salads this week, and they were really good! I think I'd try grilling them in a grill pan as she suggested next time so they'd be juicier, but I really loved the flavor. 

Ingredients:

1.5 lbs chicken breast, cubed

Juice of one lemon

1 tbsp dried oregano

Salt and pepper to taste

1/4 cup EVOO

4 cloves garlic, minced

Directions:

1. Combine all ingredients, mix well, and marinate in the fridge for at least 30 min.

2. Pack tightly onto skewers so chicken gets crispy on the outside and juicy inside! If cooking on a grill pan or stovetop pan, cook in the marinade to stay juicy. I air fried them at 400 for about 7 min per side until they hit 165. 

Chipotle Shrimp Salad with Cilantro Line Vinaigrette, by Cheryl

Dressing not pictured

This was a solid salad! It was filling, healthy, and had all the right flavors! It was definitely spicier than I had intended.. I had thought my 9 year old would eat it with us, but the shrimp was too much for her. So she substituted in some grilled chicken. But the dressing and the avocado cooled things down. Another winner from Paleo Running Momma. Yum!

Ingredients:

Dressing:

1/3 cup avocado or olive oil

Juice of small, or 2 large limes

1 tb honey

1 tb minced fresh jalapeno

2 cloves garlic, minced

1/3 cup cilantro leaves

1/4 tsp salt

Salad:

1 lb shrimp, peeled and deveined

1.5 tbs avocado or olive oil

1 tsp chipotle chili powder

1 tsp garlic powder

1/2 tsp cumin

1/2 tsp salt

6 cups romaine lettuce

3 radishes, thinly sliced

1 nectarine or peach, thinly sliced

1 avocado, thinly sliced

Directions:

1) Dressing: Place all ingredients in a blender and pulse several times until desired consistency. Set aside.

2) Place the shrimp in a large bowl. Toss with the olive and spices and salt. Grill on skewers.

3) Arrange the other ingredients in a small bowl. Put the shrimp on top. Drizzle the dressing and serve. 

Spontaneous Salsa, by Diane

 

I was really craving chips and salsa the other night, but didn't feel like leaving the house. I was about to make my Spicy Fermented Tomatillo Salsa, but really wanted a tomato-based salsa. The issue was that I didn't have tomatoes, so after pulling a few ingredients, I found a jar of Rao's marinara sauce. In a pinch, I used it and whoa did this come out amazing!! I like it better than regular salsa, especially with how the flavors blended the following day! This was a happy accident I will definitely be making again! I also didn't have regular chips on hand, but the siete knock-off of Doritos actually made this way better- score!

Ingredients:

1 whole white onion, quartered

1/2 large poblano pepper, seeds removed

1/4 jalepeño, seeds removed

1 large handful cilantro leaves

2 cloves garlic

1 lime, juiced

1 tsp kosher salt

1/2 cup Rao's marinara sauce

Directions: 

Pulse all ingredients except marinara until chunky, then add in marinara and combine quickly to as blended as you like.

Shrimp Taco Bowl, by Diane

 

I just whipped up this recipe the other day loosely based on my fave airfryer shrimp tacos, and I really love the combo I came up with! It's super quick and easy for a busy weeknight.

Ingredients:

12 large shrimp

1 tsp Tony Chacere's seasoning (or any mexican or spice seasoning)

1 cup broccoli slaw mix

3 tbsp chopped red onion

2 tbsp chopped cilantro leaves

3 tbsp crushed pineapple

2 tbsp my shrimp taco sauce (1 tsp salt, 1 tsp paprika, 1/4 tsp each garlic powder. chili powder, and black pepper, 1/2 cup mayo, juice of 1/2 lime- this makes a bigger batch for a few servings)

Directions:

1. Toss shrimp in Tony's seasoning and air fry for 8 minutes at 380 until pink.

2. While the shrimp cooks, combine remaining ingredients in a bowl. Add shrimp and enjoy!

Crispy Smashed Brussels Sprouts with Roasted Red Pepper Sauce, by Diane

 

I saw this recipe by Plant You on ig, and thought I'd give them a try since we all know I love my air fryer. These were super easy, but my biggest complaint was the cooking instructions. You are supposed to cook them at 450 for 15 minutes and then flip and cook for another 10. My air fryer only goes to 400 and I did 10 minutes before I noticed one side was burning so I flipped them, and 5 minutes later they were almost all char. So I would definitely make them again but with a new cooking time, which I'll write below. I served them with her roasted red pepper sauce, which was also a good pairing- I added nutritional yeast to this and that made it way better!

Ingredients:

2 lbs brussels sprouts, ends cut off

1 tbsp olive oil

1 tbsp nutritional yeast

1 tsp salt

1 tsp paprika

1/2 tsp garlic powder

Directions:

1. Steam the brussels sprouts for 8 min.

2. Flatten the sprouts with the bottom of a cup to smash, and lay in an even layer in a greased air fryer. 

3. Drizzle each side with oil, and sprinkle tops with seasonings. Cook at 400 for 5 minutes.

4. Flip the sprouts, season the other side, and cook at 400 for another 5-10 minutes until crispy. 

For the sauce: Blend 3/4 cup soaked cashews (soak for 30 min), 1 clove garlic, 1/2 roasted red pepper, 1/4 cup almond milk, 2 tsp salt, and 2 tsp nutritional yeast until smooth.

Airfryer Hawaiian Garlic Shrimp, by Diane

Last week was best of airfryer chicken, and this week has been best of airfryer shrimp. I started off strong with one of my favorite recipes, Airfryer Shrimp Tacos in Lettuce Wraps because it's just so good. Today, I tried this recipe, from fitslowcookerqueen on IG. Apparently this is a food truck staple in Hawaii, and I decided to give it a go in this airfryer version. Easy peasy, and delicious! I cooked the garlic too long but it was still amazing, and I also took the shells off before coating- all the recipes had them on before coating which makes no sense to me because you take them off when you eat them. So I left the coating where it belongs- on the shrimp itself! This recipe was whole30 but you can sub in any flour you like.

Ingredients:

1 lb shrimp, cleaned and deveined with tails on

4 tbsp ghee or butter

4 cloves garlic, minced

2 tbsp arrowroot flour

1.5 tsp paprika

1 tsp salt

1/2 tsp black pepper

parsley, finely chopped for garnish

spray avocado oil

Directions:

1. Dry the shrimp as much as possible and coat with arrowroot, paprika, salt and pepper. Place evenly spaced out in a single layer in the airfryer. Spray the tops with the oil lightly. Cook at 350 for 8 minutes, flipping halfway to coat again with avocado oil.

2. While the shrimp cooks in the last few minutes, melt the ghee in a small pan over medium heat then add garlic and cook 2-3 minutes until light brown. 

3. Toss the shrimp in the pan with the garlic butter, top with parsley and serve.