Place a large saute pan over medium heat. Add 1 tablespoon ghee. Pat shrimp down to dry completely then add to pan and sprinkle with salt and garlic powder. Let cook about 1 minute per side, until pink and the tails begin to turn in. Once cooked, add 2-3 tablespoons of the pesto to the shrimp pan and toss in the pesto until coated then set aside.
Place pistachios in a food processor and pulse to break up the nuts. Then add basil and garlic cloves and pulse together. Then turn food processor on and add olive oil slowly until pesto becomes preferred thickness and then add lemon juice until combine. Set aside.
I eat paleo. If you did not notice from the blog name, well, that’s understandable. It’s not Pale Omg, like the skin color. I’m usually pretty tan. It’s actually pronounced pay-lee-o.m.g. There ya go, you did it! I just love food.