Ingredients
- 3 tablespoons ginger
- 1 tablespoon garlic
- 2 tablespoons shallots
- 2 tablespoons ancho chili powder
- 3 tablespoons almonds, slivered
- 1 red pepper, chopped
- 1 tablespoon toasted ground cumin
- 1 tablespoon toasted ground coriander
- 2 tablespoons ground annatto seeds
- 2 tablespoons lime juice
- 1/4 cup olive oil, plus 2 tablespoons, divided
- 1 pound (21 to 25 pieces) shrimp, deveined and shells reserved (for stock)
- Reserved shrimp shells
- 1/4 cup white wine
- 1/4 cup diced onion
- 1 tomato, diced
- 1 quart water
- 1 head frisee
- 2 bunches mache
- 1 bunch scallions, sliced on diagonal, some reserved for garnish
- 2 oranges, supremed
- 1/2 cup toasted almonds
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