Shrimp Scampi

I think it’s pretty obvious from my recipes that (1) I’m not intimidated by long lists of ingredients; and (2) I enjoy the alchemy of playing with plenty of spices. But sometimes, when the right flavors come together in just the right proportions, simplicity wins the day. Because of the super low heat in this recipe, the shrimp are plump and firm, but still tender, and the garlic is sweet and rich. By dividing the cooking fat between extra-virgin olive oil and ghee, you get a double-dose of