Marinate shrimp in a bowl with herbs de provence for about 20 minutes.
In a large saucepan or skillet, heat ghee over medium heat until melted.
Add mushrooms, garlic and green onions and cook until browned, about 4 minutes.
Add rashishes, fennel, dill, thyme, salt, pepper and lemon juice and mix. Cook an additional 3-5 minutes.
Add spinach to saucepan and cook 1 minute then add shrimp and cook until shrimp are pink about 2-3 minutes. Do not over cook shrimp or they will be tough.
Serve with fennel fronds and lemon zest as garnish. Enjoy
Recipe by Pastured Kitchen at https://www.pasturedkitchen.com/recipes/spring-veggie-medley-with-wild-shrimp/