Shrimp in Spiced Carrot Juice

• 2 cups water
• 1/2 carrot, peeled and diced
• 2 cups carrot juice
• 3 keffir lime leaves, chopped
• 1/4 teaspoon minced Thai bird peppers, or to taste
• 2 tablespoons fresh lime juice
• 2 1/2 tablespoons butter
• 1/2 tablespoon chopped fresh coriander leaves
• 1/2 tablespoon chopped fresh mint leaves
• 24 medium to large shrimp (about 1 pound), peeled and deveined
• Salt and cayenne pepper to taste

1. Bring water to a boil in a 2-quart saucepan, add the carrots and cook 2 minutes.
2. Drain and set aside.
3. Place the carrot juice, lime leaves, Thai peppers, lime juice and 2 tablespoons of the butter in the saucepan.
4. Bring to a simmer and cook, stirring, until the butter blends in.
5. Remove from heat and stir in the coriander, mint and carrots.
6. Set aside and keep warm.
7. Heat the remaining butter in a nonstick skillet, add the shrimp and brown lightly, about a minute on each side.
8. Divide the shrimp among 4 soup plates.
9. Reheat the carrot sauce, season with salt and cayenne pepper, pour it over the shrimp and serve.

water, carrot, carrot juice, lime, bird peppers, lime juice, butter, fresh coriander leaves, mint leaves, shrimp, salt

Taken from cooking.nytimes.com/recipes/4608 (may not work)