Spicy Shrimp Broth

Ingredients: 
3/4 lbs. uncooked large shrimp
8-10 cups homemade chicken broth
1 cup finely chopped carrots
1/3 cup thinly sliced fresh lemongrass
3 tablespoons finely chopped fresh ginger
2 tablespoons minced garlic

1 1/2 tablespoons finely chopped fresh basil
1 1/2 tablespoons finely chopped fresh mint
3 tablespoons finely chopped cilantro
1 small jalapeno, seeds and ribs removed, thinly sliced into rounds
3 teaspoons fresh lime juice
lime wedges, for garnish

1.  Peel and devein shrimp; reserve shells.  Halve shrimp lengthwise.  Transfer shrimp to small bowl.  Cover and chill.

2.  Combine reserved shrimp shells, broth, carrots, lemongrass, ginger and garlic in a large pot.  Bring to boil.  Reduce heat; simmer uncovered 20 minutes to blend flavors, stirring and skimming surface occasionally.  (Can be made 1 day ahead. Cover; chill).

3.  Strain broth into large bowl, pressing on solids with back of spoon to release as much liquid as possible; discard solids.  Return broth to pot.  Bring to simmer.  Remove from heat.  Add shrimp, herbs, jalapeno and lime juice.  Cover and let stand until shrimp are opaque, stirring once, about 2 minutes.

4.  Ladle into bowls.  Garnish with lime.