Serves 2-4
1 pound fresh peeled and de-veined shrimp
Vindaloo Curry Powder (or any favorite curry powder)
1 tablespoons Turmeric Superghee
1 tablespoon Grass-fed Organic Ghee
Himalayan Pink Salt and ground black pepper
1 cup cherry tomatoes
2 to 4 cloves minced fresh garlic
Lemon wedges
In a bowl, toss shrimp with Vindaloo Curry Powder to taste. Heat both the Turmeric Superghee and Organic Ghee over medium-high in a large skillet. Add cherry tomatoes, stirring for one to two minutes. Add garlic, stirring for half a minute more. Add seasoned shrimp, salt and pepper. Cook while stirring gently to avoid crushing the tomatoes, until the shrimp are cooked through. Adjust the seasonings to taste; serve with lemon wedges. Enjoy this shrimp over hot cooked pasta or rice.
