Place all ingredients for the pad thai sauce into a blender and blend until smooth. Set aside.
Toss together all ingredients for the slaw. Set aside.
Place a large saute pan over medium heat. Add ghee. Once heat, pat shrimp dry and sprinkle with salt. Place in pan to cook for 3-4 minutes per side, until golden brown. Be sure to not crowd the pan - you may have to work in batches. Set shrimp aside on a plate then add the red bell peppers and onion to the pan. Cook until onion is translucent and red peppers begin to brown, then add garlic cloves and cook for another 2-3 minutes.
Remove pan from heat and add shrimp back to the pan. Then add 1/2-3/4 of the sauce to the pan and toss until all shrimp are coated.
Wash butter lettuce. Spoon a small amount of sauce into each lettuce cup, then a big scoop full of the shrimp mixture and top it all with some slaw!