Stephen Ceideburg 1/2 lb Small fresh shrimp shelled

-(shells reserved) and -deveined 2 qt Chicken stock

2 Green Serrano chilies,

-seeded and chopped 1 ts Salt

Grated zest of one lime 4 Kaffir lime leaves

3 Lemon grass stalks, cut into

-1-inch pieces 1/2 lb Scallops

2 tb Fish sauce

Juice of 3 limes 3 To 4 tablespoons fresh

-cilantro, chopped 1 Red Serrano chili, seeded

-and slivered 6 Shiitake mushrooms, sliced

2 Green onions, sliced

-julienne Combine shrimp shells with stock, chilies, salt, lime, zest, lime leaves and lemon grass stalks in heavy nonaluminum pot. Bring to a boil, reduce heat, cover and simmer 20 to 20 minutes. Strain. Return liquid to pot and place over medium-high heat and bring to a boil. Add shrimp and scallops and cook 1 minute. Stir in fish sauce and juice of limes. Add chopped cilantro, slivered red chili and shiitake slices, and green onions. Stir and pour into a tureen or ladle into individual bowls.