Ingredients

1/2 onion, thinly sliced 1/2 carrot, thinly sliced 1 teaspoon canola oil 2 slices peeled fresh ginger, each the size of a quarter 1 teaspoon coriander seeds, toasted 1/2 bay leaf, crumbled 1 pound large (12- to 16-count) shrimp, peeled and deveined, shells reserved 2 tablespoons olive oil Kosher salt 2 garlic cloves, sliced 1/4 cup dry white wine 1 tablespoon salt-packed capers, rinsed and drained 1 shallot, minced, for the Dill Vinaigrette Kosher salt, for the Dill Vinaigrette 2 lemons, Grated zest and juice of, for the Dill Vinaigrette 2 tablespoons chopped fresh dill, for the Dill Vinaigrette 1/2 cup extra-virgin olive oil, for the Dill Vinaigrette

Description

This Is A Simple Shrimp And Garlic Saute. The Shrimp Are Quickly Seared And Garlic Is Added, Followed By A Little Bit Of Wine To Finish Cooking Them And To Begin The Sauce. A Quick Stock Made From The Shells Of The Shrimp And A Warm Vinaigrette Ties Ever

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