Open Shrimp Ravioli with Lime Ginger Butter

Preparation

1. Step 1

   Bring a large saucepan of slated water to boil for won ton wrappers.

   Step 2

   In a small saucepan cook shallot and gingerroot in wine until wine is reduced to about 1 tablespoon. Remove pan from heat and whisk butter into sauce, 1 piece at a time, adding each new piece before previous one has melted completely. (Sauce should not become hot enough to liqueify.)

   Step 3

   Whisk in zest, juice, and salt and pepper to taste and keep sauce warm, covered.

   Step 4

   In a large heavy skillet heat oil over moderately high heat until hot but not smoking and sauté shrimp, carrot, and scallions with salt and pepper to taste, stirring, about 2 minutes, or until shrimp is just cooked through and vegetables are tender. Keep shrimp mixture warm, covered.

   Step 5

   Add won tons to boiling water and cook, stirring gently, until al dente, about 3 minutes. Drain won tons in a colander.

   Step 6

   Immediately spoon a scant tablespoon sauce on each of 2 plates. On each plate stack 1 won ton, one fourth of the shrimp mixture, and another scant tablespoon sauce. Stack on top the remaining ingredients in same manner, ending each stack with a won ton.

2. Step 7

   Garnish each serving with some scallion green.