Add <quantity>2<unit>cups</unit></quantity> of peeled raw peanuts to a roasting pan

Preheat the oven to <temperature>180<unit>°C</unit></temperature> and roast the peanuts for 10m until light golden brown

Add <quantity>3½<unit>tbsp</unit></quantity> of butter to the roasted peanuts while they are still hot

Add <quantity>1<unit>cup</unit></quantity> of grapeseed oil

Add <quantity>3<unit>tsp</unit></quantity> of salt and <quantity>1<unit>tbsp</unit></quantity> of agave syrup

Transfer everything to a blender

Add the juice of <quantity>1</quantity> lime and blend to obtain a paste. The peanut butter is ready

Fill a pan with water and bring it to a boil. Add salt to taste and mix it

Add <quantity>8</quantity> baby carrots and cook them for 8m until tender

Chop <quantity>1<unit>bunch</unit></quantity> of dill

Add <quantity>1<unit>cup</unit></quantity> of Greek yogurt and the chopped dill to a bowl

Add the zests of <quantity>1</quantity> lime and season with salt and black pepper to taste

Mix until well combined. The yogurt & dill dip is ready

Transfer the carrots to an ice bath. Leave them in the iced water for 1m until they cool down completely

Thinly slice <quantity>1</quantity> red chili and set aside

Cut the carrots into irregular medium pieces and transfer to a bowl

Season the carrots with extra virgin olive oil and salt to taste, and the zests of <quantity>½</quantity> lemon

Heat a pan with <quantity>2<unit>tbsp</unit></quantity> of vegetable oil over high heat. Place <quantity>8</quantity> large peeled shrimp without overlapping them

Add salt to taste and flip the shrimp when they start to change colors underneath

Add <quantity>2<unit>tbsp</unit></quantity> of white wine and <quantity>1½<unit>tbsp</unit></quantity> of butter. Turn the heat to low

Add the zest of <quantity>1</quantity> large lime

Remove the shrimp from the pan and set them aside. Keep the liquids in the pan

Add <quantity>½<unit>tbsp</unit></quantity> of butter and stir to combine

Add the juice of <quantity>1</quantity> large lime

Mix until emulsified. Turn the heat off

Drizzle the sauce over the shrimps and season with salt to taste

Spread a tablespoon of the Peanut Butter in the center of a plate, and place half of the shrimps on top of it

Add a few small portions of the Yogurt & Dill dip around the plate

Add some of the seasoned carrot pieces around the plate

Garnish with red chili slices and picked dill to taste

Finish with lemon zests to taste. The shrimp, peanut butter and carrots is ready

Grab a glass of wine and enjoy!