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Preheat the oven to 350°F with the rack in the middle position.
Add the walnuts, maple syrup, melted ghee, salt, and cayenne to a medium bowl, and stir to combine.
Spread the walnuts in a single layer on a parchment-lined baking sheet.
Bake for 15 minutes or until fragrant, stirring often to ensure even cooking.
Take the walnuts out of the oven, and give them one final toss.
In a medium bowl, combine the mayonnaise, honey, and lemon juice, and whisk to combine into a sweet, creamy dressing.
In another medium bowl, toss the shrimp with the salt.
In a large bowl, whisk the egg white until frothy, and add the tapioca starch. Mix to form a smooth batter.
Add the shrimp to the batter and mix well, making sure they’re completely coated.
Heat a large cast-iron skillet over medium heat. Add the ghee.
Fry the shrimp in three separate batches for 1 to 2 minutes on each side or until golden.
Transfer the cooked shrimp to a wire rack.
Plop the shrimp into the bowl with the honey-mayo sauce, and gently toss to coat.
Sprinkle the candied walnuts and toasted sesame seeds on the shrimp, and serve immediately.