Pat shrimp dry with a towel then add dry shrimp, 2 cloves of grated garlic, salt, and 1 tbsp olive oil to a medium bowl and toss to coat thoroughly. Allow to rest uncovered in the fridge for 30 minutes.
Heat avocado oil in a large cast iron or non-stick skillet over medium heat.
Add shrimp to the pan in a single layer, and cook until just cooked on each side, but shrimp is still slightly raw in the center. Be careful not to let the shrimp or garlic brown. About 1 min per side.
Remove shrimp from the pan, leaving behind as much oil as possible. Add sliced garlic and red pepper flakes to the pan, cooking until fragrant and being careful not to let the garlic brown. About 2 minutes.
Add stock and lemon juice to the pan and scrape up any browned bits from the pan, incorporating into the stock. Allow the liquid to reduce for about 5 minutes.
Add ghee and cherry tomatoes to the pan, stirring to incorporate until the ghee is melted.
Add shrimp back to the pan and complete cooking. About 2 minutes.
Plate shrimp and sprinkle with parsley. Enjoy!