1/2 onion, thinly sliced
2 garlic cloves, sliced
1/2 carrot, thinly sliced
1/4 cup dry white wine
1 teaspoon canola oil
1 tablespoon salt-packed capers, rinsed and drained
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
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
In a small saucepan over medium heat, sweat the onion and carrot in the canola oil until softened, 2 minutes. Add the ginger, coriander, bay leaf, and shrimp shells and cook until the shrimp shells are pink.
Add 2 cups water and bring to a simmer. Simmer on low for 15 to 20 minutes while you prepare the dill vinaigrette. When you’re ready to cook the shrimp, strain the stock through a fine-mesh strainer into a measuring cup. You'll need 1/2 cup.
To make the vinaigrette, combine the shallot in a bowl with a pinch of salt. Add the lemon zest and juice and the dill. Whisk in the extra-virgin olive oil and add more salt if needed.
To cook the shrimp, heat the 2 tablespoons of olive oil in a large saute pan over medium heat. Season the shrimp with salt, add them to the pan, and cook for about 2 minutes per side. Add the garlic and cook for 1 minute.
Deglaze the pan with the white wine. Add the 1/2 cup stock, bring it to a simmer—making sure to scrape any particles off the bottom of the pan with a wooden spoon—and let it reduce for 1 minute.
Divide the shrimp among plates. Add the capers to the pan, whisk in the vinaigrette just to heat through, and pour the pan sauce over the shrimp.