Shrimp with Carrot Juice and Thai Spices

4 Servings

1 cup diced carrots
2 cups fresh carrot juice ( I tried bottled and it is not as good, get fresh from health food store)
2 tablespoons finely chopped lemongrass or lemon peel ( I use lemon peel - yellow part only)
2 tablespoons fresh lime juice
1 teaspoon finely chopped lime peel (green part only)
1 small red chili, minced
24 medium shrimp
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh mint
3 tablespoons butter
Fresh mint sprigs for garnish

Bring small saucepan of water to boil. Add carrots and cook 4 minutes. Drain. Refresh in cold water and drain. Add carrot juice, lemongrass (or peel), lime juice, lime peel and red chili to a sauce pan. Bring to a boil. Strain carrot juice mixture into a bowl then return to saucepan. Add shrimp and carrots; simmer until shrimp are pink and opaque, about 3 minutes. Add cilantro and mint. Whisk in butter. Season with salt and pepper. Ladle into bowls and garnish with mint sprigs.