One of the most simple dishes you'll ever put together and one of the tastiest ; takes no time at all and is ridiculously indulgent.  I tend to do this by eye so adjust the ginger and garlic ratio to how you like it, but basically it's just this :

2 tbsp Ghee (or 2 tbsp butter, 1 tbsp olive oil) + 1 tbsp butter to finish

1-2 tbsp Ginger, finely diced

1-2 tbsp Garlic, finely diced (about six cloves)

Bunch of Cilantro (Parsley also works and makes it all a bit more French) finely chopped

1/2 Cup of White Wine (plus 1/2 bottle for the chef)

1/2 Cup of Chicken Stock

1lb Shrimp (up to you if P&D, so,somtimes I just devein, sometimes I peel for easy eating!)

1/2 (at least) French Baguette

Ghee in pan, get it hot over medium high heat, throw the ginger in for a minute or two, then throw the garlic in ; wait until it's nice and fragrant then throw the shrimp in.  Stir it up, turn the shrimp over after a minute or so, when they're nearly cooked through throw the white wine in, then the chicken stock - bring to a nice boil, throw in half the cilantro.  Stir it up for a minute then remove the shrimp to the serving bowl.  Continue to reduce the sauce, throw in the extra tbsp of butter, whisk it in, reduce till thickened a bit then throw it all on top of the shrimp.  Top with the rest of the cilantro.

Half the baguette ; chuck it in a 350f oven for five minutes, slice, in a bowl, use to mop up that sauce!