If using fresh shrimp, peel removing the shells and tails away from each shrimp. Using kitchen scissors or a sharp knife cut a shallow slice down the spine of the shrimp and devein them by pulling the thin black vein away with your fingers. Optionally you can leave the tails on for presentation.

Pat the shrimp dry with a paper towel—this helps them sear properly instead of steaming.

Mix your dry spices together in a ramekin or small bowl. Place the dried shrimp in a large mixing bowl. Add the spice mix to the shrimp and toss them well ensuring each piece of shrimp is well coated with the spices. This will help to make for a flavorful crust.

Use a large heavy bottomed skillet and heat over medium heat. Add a spoonful of ghee to the pan and allow to melt. Make sure the entire cooking surface of the pan is coated with the melted ghee or butter if you're using.

Cook in a single layer for about 1-2 minutes per side until they turn pink and slightly golden at the edges.

Remove the shrimp from the pan to avoid overcooking.

Reduce the heat to medium.

Add butter, minced garlic, and green onions, stirring until fragrant. Mix in a teaspoon of the spice mixture.

Squeeze in fresh lemon juice and stir in chopped cilantro for a burst of flavor.

Place the shrimp on a large serving platter. Pour the pain sauce generously over the shrimp. Reserve a portion to use as a dip.

Garnish with fresh herbs and lemon wedges