Warm Alad Of Leeks And Shrimp With Carrot Vinaigrette

• 8 ounces carrots, peeled, cut into 1/2 inch pieces
• 1/2 cup or more carrot juice
• 1/2 cup plus 7 tablespoons olive oil
• 4 tablespoons white wine vinegar
• 2 tablespoons Dijon mustard
• 4 cups chicken stock
• 2 cups water
• 2 1/2 pound small leeks (white and pale green parts only), each cut lengthwise in half, then crosswise into 2-inch-long pieces
• 1/4 cup chopped fresh cilantro
• 32 uncooked medium shrimp, peeled, deveined

1. Cook carrots in saucepan of boiling salted water until very tender, about 15 minutes. Drain. Puree carrots with 1/2 cup of carrot juice in blender. Blend in 1/2 cup olive oil, 2 tablespoons vinegar and mustard. Season to taste with salt and pepper. (Can be made one day ahead. Cover and refrigerate. Bring to room temperature, thin with carrot juice if too thick.)
2. Bring stock and water to simmer in heavy large saucepan. Add leeks, cover and simmer until tender, about 8 minutes; drain. Return leeks to saucepan. Add 4 tablespoons oil, remaining 2 tablespoons vinegar and cilantro and toss to coat. Season to taste with salt and pepper. Tent with foil to keep warm.
3. Heat remaining 3 tablespoons oil in another heavy large skillet over medium heat. Add shrimp. Season with salt and pepper. Saute until shrimp are cooked through, about 4 minutes.
4. \poon carrot vinaigrette onto plates. Top with leeks, then with shrimp.

carrots, carrot juice, olive oil, white wine vinegar, mustard, chicken stock, water, leeks, fresh cilantro, shrimp

Taken from www.epicurious.com/recipes/member/views/warm-alad-of-leeks-and-shrimp-with-carrot-vinaigrette-50151619 (may not work)