Preheat ghee in a stainless steel or non-stick pan until hot over medium heat.
Season shrimp lightly with salt and pepper.
Cook shrimp in a hot skillet for about 6 minutes turning occasionally, until cooked through.
Transfer shrimp to a plate and set aside.
Add garlic and cook until golden brown.
Add lemon juice and lemon zest and stir well.
Cook garlic, lemon juice, and lemon zest for a couple of minutes stirring continuously.
Add heavy cream, and season to taste with salt and pepper.
Simmer until thickened and add shrimp.
*The sauce will thicken up as it cools so if you are adding pasta, add it together with shrimp.
Serve topped with greens and extra black pepper. Enjoy!