Set aside a large skillet. Peel the shrimp of their shells and put the shells into the skillet (do not throw them out…yet). Save the peeled shrimp in a bowl for later use.
Add the can of coconut milk, white wine, thyme and garlic to the shrimp shells. Put the pan on medium heat and let it simmer for ~10 minutes until the shells turn pink and the broth is infused with flavor.
Strain the shells and herbs out by pouring the mixture through a strainer. Save the broth!!! Discard the shells.
Return the broth to the skillet. Add the shrimp, lemongrass, chili pepper, green onion and salt/pepper to taste. Cook over medium-high heat until the shrimp is pink and the broth has thickened just a bit.
Add the ghee (clarified butter) and stir so it melts into the broth. Be sure to remove the lemongrass prior to serving as it’s very tough…nobody wants to eat that!