This and all of our Italian recipes are from Dr. Daniela Morandi.
Finely chop the carrot, celery and onion and bring to a boil in 2½ cups of water. Add the wine, then the lemon peel cut into strips and the parsley. When the broth is ready, add the shrimp to the pot and cook for 3 minutes. Cut the fruit into small pieces, add to the Spring Green Mixture and dress with a vinaigrette made from the lemon juice, salt, pepper and oil. Arrange the shellfish on top.