This delicate dish will delight and enchant you. If you use canned carrot juice, the entire operation will take less than 15 minutes. A dish created by the innovative chef Jean-Georges Vongerichten.
Bring a small saucepan of water to a boil. Add:
      1 cup diced peeled carrots
Cook for 4 minutes, then drain and plunge into cold water to stop the cooking. Drain again. Place the carrots in a large saucepan or skillet. Add:
      2 cups carrot juice
      2 tablespoons finely chopped lemon grass or lemon zest
      2 tablespoons fresh lime juice
      1 teaspoon minced lime zest
      1 small jalapeño pepper, seeded and minced, 1 small dried chili pepper, or 1/4 teaspoon ground red pepper
Bring to a boil over high heat, then add:
      24 large shrimp, peeled, deveined if desired
Reduce the heat to medium and simmer, uncovered,  until pink, 3 to 5 minutes. Reduce the heat to low and add:
      2 tablespoons chopped fresh cilantro
      2 tablespoons chopped fresh mint
If you wish, whisk in:
      3 tablespoons butter, cut into small pieces
Ladle into bowls and garnish with:
      Fresh mint sprigs