In a medium bowl mix together all of the marinade ingredients and allow to shrimp to marinate for 1 to 3 hours.

In a large skillet melt your ghee and olive oil. Add in your shrimp and allow them to cook 3-5 minutes depending on their size.

Place a few inches of water in a large pot and place on high heat on the stove. Once water is boiling, add in your cauliflower rice or pearls to the water.

Cook for 8 to 10 minutes or until tender. Drain and return cauliflower.

Add the cauliflower, ghee, garlic, spices, coconut milk and chicken broth to a Vitamix or food processor.

Blend together until all ingredients are combined. The cauliflower should be thick and creamy. Season with salt and pepper to taste.

Place a skillet on medium heat and melt your ghee and olive oil.

Add in your garlic then throw in your spinach.

Squeeze lemon juice over the top and add salt and pepper. Cook until tender and wilted.

Add your cauliflower mash to the bottom of a plate then add your spinach and top with shrimp. Squeeze fresh lemon juice over the whole dish and enjoy.