Shrimp Fra Diavolo

1: Pat dry and season shrimp with coconut aminos, salt, paprika, and pepper.

2: Heat olive oil in a pan over medium-high heat and sauté shrimp for about 1.5 minutes per side before removing.

3: In the same pan, add broth, chopped garlic, chopped onion, dried oregano, and red pepper flakes. Cook for 2 minutes.

4: Stir in balsamic vinegar, crushed tomatoes, and white wine. Cook over medium heat for about 10 minutes.

5: Pour the mixture into a blender and blend until smooth.

6: Return the blended mixture to the pan. Stir in fresh chopped herbs, cook for 5 minutes.

7: Add ghee and the shrimp back to the pan, and cook for another 2 minutes.

8: Serve the dish hot.

9: For roasted olives, toss mixed olives with olive oil, chopped garlic, salt, pepper, and Italian seasoning.

10: Roast on a baking sheet for 10-15 minutes at 450°F.