Melt 2 tablespoons of grass-fed butter or ghee in a large skillet over medium heat. Add 6 cloves of minced garlic and sauté for about 1 minute until fragrant and golden.

Add 1.5 pounds of pat-dried large shrimp to the skillet and cook for 2 minutes on each side, until opaque and pink. Remove shrimp and keep warm.

Increase heat to medium-high and sauté half a diced yellow onion for 2-3 minutes until soft and translucent.

Pour in 0.5 cup of chicken bone broth, scraping up any brown bits from the bottom. Allow to reduce by half, about 2-3 minutes.

Stir in the oil from an 8-ounce jar of sun-dried tomatoes along with the drained slices and cook for another 2-3 minutes.

Pour in a 15-ounce can of coconut milk and add 2 tablespoons of nutritional yeast. Bring to a gentle boil, then lower to a simmer and add 8 cups of spinach, stirring until wilted.

Return the cooked shrimp to the skillet and sprinkle in 2 teaspoons of Italian seasoning, kosher salt, and freshly cracked black pepper to taste. Stir for 5-7 minutes.

Serve over cauliflower rice, traditional rice, or pasta, garnished with fresh lemon slices and chopped parsley.