Shrimp Wontons in Broth
Serves 4

• 1 pound small shrimp, minced, save the shells if available
• 2 pints chicken broth, home-made or best quality, low sodium store-bought
• 1 cup Roasted Garlic Asian Pesto, plus more for garnish
• 1 package wonton skins
• Juice of 4 limes
• 1 tablespoon fish sauce
• 2 cups carrot spaghetti (make this using a turning slicer)
• 1 egg and 2 tablespoons water for egg wash
• Kosher salt and freshly ground black pepper
• Grapeseed or canola oil for cooking

To make the broth, in a stockpot coated lightly with oil, sauté the shrimp shells over medium-high heat until red then add chicken stock. If no shells, then just heat the broth and bring to a boil. Add lime juice and fish sauce and check for flavor. Meanwhile, mix the shrimp with the Roasted Garlic Asian Pesto, being careful not to overmix  (you want pockets of pesto) and season with kosher salt and freshly ground black pepper. Microwave or sauté a small portion to check for flavor. To make wontons, lay a wonton wrapper flat with a point facing you, place about a tablespoon of filling near the point closest to you, leaving about a 1/4-inch border. Brush edges of wonton with egg wash and fold skin over filling to form a triangle. Press to seal, and bring two opposing ends of wrapper together, giving them a 180-degree twist, pressing ends firmly to seal them together. Boil the wontons in the broth for 3 minutes. Place 1/2 cup of carrot noodles per bowl, top with hot wontons and top with broth. Drizzle extra Roasted Garlic Asian Pesto for garnish.