Take shrimp with tails.
In a deep frying pan melt ghee butter, and olive oil.
Shake the shrimp until they start to cook.
Squeeze lemon juice from top, season with grilled masala.
Continue to bake and add the sweet cream,
Himalaya salt and pepper or white pepper.
Reduce the sauce to light fat.
Taste and add spices and salt.
Garnish with basil leaves
500 g of fresh shrimp peeled with tails
2 tablespoons butter ghee
2 tablespoons olive oil
Juice from half a lemon
A spoon of Garam Masala
Rough Himalayan Salt
Pepper, espelette or white pepper