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Ingredients

1. 3 tablespoons raw pumpkin seeds
2. 2 tablespoons plus 1 teaspoon extra-virgin olive oil, plus more for drizzling
3. Salt and freshly ground pepper
4. 2 tablespoons whole-grain mustard
5. 2 tablespoons Dijon mustard
6. 1 medium shallot, minced
7. 1/4 cup plus 2 tablespoons heavy cream
8. 2 large carrots, peeled
9. 1 1/4 pounds large shrimp, shelled and deveined
10. One 1/2-pound head of Boston lettuce, torn into bite-size pieces

Directions

1. Preheat the oven to 350°. In a pie plate, toss the pumpkin seeds with 1 teaspoon of the olive oil. Season with salt and pepper and toast in the oven for about 4 minutes. Let cool.
2. Light a grill. In a large bowl, whisk both mustards with the shallot, heavy cream and the remaining 2 tablespoons of olive oil; season with salt and pepper.
3. Using a vegetable peeler, cut the carrots into long, thin ribbons. Fold the ribbons into bunches and loosely thread onto an 18-inch metal skewer. Thread the shrimp on separate metal skewers. Drizzle the carrots and shrimp with olive oil and season with salt and pepper.
4. Grill the carrots over high heat until charred on the edges, about 1 minute per side. Alternatively, spread the carrot ribbons in a perforated grill pan and grill for about 2 minutes, tossing frequently. Grill the shrimp over high heat, turning once, until nicely charred and just cooked, about 2 minutes per side.
5. Add the lettuce to the large bowl. Remove the carrots and shrimp from the skewers; add them to the bowl and toss the salad. Sprinkle with the pumpkin seeds and serve.