Pat the shrimp dry with paper towels and season with sea salt, black pepper, and garlic powder if using.

Take each shrimp and wrap it with a half slice of bacon, securing with a toothpick if needed. Make sure the bacon wraps around the shrimp snugly.

Heat a large cast iron skillet or heavy-bottomed pan over medium heat. Add the ghee and let it melt completely.

Place the bacon-wrapped shrimp in the pan, leaving space between each piece. Cook for 3-4 minutes on each side until the bacon is crispy and the shrimp are pink and cooked through.

During the last 2 minutes of cooking, drizzle the melted butter over the shrimp and baste them continuously for extra flavor and moisture.

Remove the shrimp from the pan and let them rest for 2 minutes. Remove toothpicks if used and serve immediately while hot and crispy.