In a large resealable plastic bag, combine the shrimp, garlic, wine, olive oil, salt, and pepper. Set in the refrigerator to marinate for 2 hours. (Alternatively, you can combine everything in a covered casserole dish.)
Melt the ghee or clarified butter in a large wok or skillet over medium heat. Strain all the liquid from the marinating shrimp, and pour it into the skillet with the ghee. Bring to a simmer. In batches, add the shrimp and cook until mostly cooked through (mostly pink and opaque). Being careful to leave the garlic in the pan, use tongs to transfer the shrimp to a colander that’s placed over a bowl. Repeat until all the shrimp is almost cooked -- you should have lots of garlic and liquid left in the pan.
Increase the heat to high, and continue to cook the sauce about 15 minutes, stirring constantly, until the liquid has evaporated, and the garlic has turned golden-brown and crispy. Return the shrimp to the pan, and stir-fry, tossing frequently, for about 2 minutes, until fully cooked. Remove from heat and stir in the lemon juice. Serve with rice and lemon wedges.