Dr. Dan’s Spicy Shrimp


  • 1 ½ lbs. shrimp in shell – 15-20 count/lb.
  • 3 Tbsps. Ghee
  • 2 Tbsps. virgin coconut oil
  • 1 Tbsp. minced garlic
  • ½ tsp. marjoram
  • ¼ tsp. thyme
  • ½ tsp. chipotle chili powder
  • ½ tsp. ancho powder
  • Juice of ½ lemon
  • Juice of ½ lime
  • ¼ c chopped parsley or cilantro
  • ¼ c chopped scallions
  • Sea salt and cracked black pepper to taste

Heat a large sauté pan on high heat. Add ghee and coconut oil. When almost smoking, add shrimp in one flat layer in the pan. Then add in order minced garlic, marjoram, thyme, chipolte chili powder, ancho powder, lemon and lime juice, parsley or cilantro, scallions and sea salt and pepper. Turn or toss shrimp to cook on both sides. Should take 6 minutes total.

Serve the shrimp in shell along with a salad of sweet potato, yellow pepper, frisèe, radicchio, tossed with oil and vinegar vinaigrette made with drippings deglazed from shrimp sauté pan.