This intensely flavored yet light and delicate appitizer comes to us from the restaurant JoJo ,NYC,through Master chef Jean-Georges Vongerichten. He has the uncanny ability to down scale fat but not at the expense of taste or texture. I have visited both JoJo and Vong in NYC and I promise a visit there will not dissapoint.
1 cup diced carrots
2 cups bottled carrot juice
2 tablespoons finely chopped lemon grass or 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 ,uncooked shrimp,shelled,deveined
2 tablespoons chopped,fresh cilantro
2 tablespoons chopped fresh mint
3 tablespoons butter
Fresh mint sprigs
Bring small saucepan of water to boil. Add carrots and cook 4 minutes. Drain. refresh in cold water and drain. Transfer carrots to a large saucepan. Add carrot juice,Lemongrass,lime juice,lime peel and red chili. Bring to boil.
Add shrimp;simmer until 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.