Put 1.5 cups of water in a pot and add 1/2 teaspoon of salt. Bring to a boil
Whisk in the polenta and cook on low for five minutes, stirring several times.
Stir in 1/2 teaspoon of ghee.
Cover the polenta and let it sit while you make the shrimp.
Put the shrimp in a colander and run cold water on it to get rid of ice crystals. Just 15-20 seconds is enough.
Mince the garlic.
Put the olive oil & garlic in a skillet and cook over a low flame until fragrant.
Add the shrimp, add a little water, and sprinkle with thyme and the fine salt.
Stir in a splash of white distilled vinegar to add a bit of acid.
Cook until done, then stir in 1/2 teaspoon of ghee.