Instructions: Seafood Alternatives: salmon, scallops
Rinse the shrimp and pat dry with paper towels. Thread the shrimp on skewers, lightly brush them with oil and set on a large plate. Sprinkle both sides of the shrimp with about half the cumin, salt and pepper. Set aside.

Preheat the charcoal grill or broiler and cook the shrimp until opaque through the thickest part, about 3 minutes on each side. Let cool, then chill until needed.

Heat 2 teaspoons vegetable oil in a large skillet, add the onion and carrots and cook until the carrots are beginning to soften, about 5 minutes, stirring occasionally. Sprinkle the remaining cumin, salt and pepper over the vegetables and cook for 1 minute, stirring to coat with the spices. Add the broth and half-and-half, bring to a boil and simmer until the carrots are soft, 15 to 20 minutes. Let cool for about 15 minutes.

Carefully ladle about half of the soup into a food processor and puree until smooth. Transfer to a large bowl and repeat with the remaining carrot mixture. If using a blender, puree the soup in 4 to 5 batches. Taste the soup for seasoning and chill for at least 1 hour.

Spoon the chilled carrot soup into soup bowls, arrange the spiced shrimp over the top and sprinkle the top of the soup with more ground cumin.

This recipe yields 4 servings.

Comments: This rich and flavorful soup carefully balances the sweetness of shrimp and summer carrots with the spice of cumin. If using bamboo skewers, soak them in a bowl of cold water for at least 30 minutes before using.

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