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1
In a medium bowl, toss the shrimp with the olive oil and lemon zest and season with salt and pepper.
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2
Cover and refrigerate for 30 minutes.
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3
In a medium saucepan, combine the water, shrimp shells, pickled ginger and half of the chopped onion and fennel.
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4
Cover and simmer over moderate heat for 15 minutes.
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5
Strain the broth and discard the solids.
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6
In a large, deep skillet, melt the butter.
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7
Add the garlic, minced ginger, carrot and the remaining chopped onion and fennel and cook over moderately high heat, stirring occasionally, until the vegetables begin to brown, about 3 minutes.
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8
Add the shrimp broth and boil over high heat until slightly reduced, about 4 minutes.
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9
Add the coconut milk and boil over high heat until thickened, about 4 minutes.
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10
Heat a grill pan.
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11
In a medium saucepan, bring the wine to a boil.
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12
Add the mussels, cover and cook over high heat until they open, about 3 minutes.
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13
When the grill pan is very hot, grill the shrimp over high heat until lightly charred and barely cooked, about 1 minute per side.
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14
Transfer the shrimp to the coconut broth.
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15
Add the mussels and their cooking liquid and simmer over moderate heat until the shrimp are just cooked, about 2 minutes.
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16
Season with salt and pepper.
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17
Spoon into bowls, sprinkle with the parsley and serve right away.
