Preparation / Directions:
Combine shrimp shells with stock, chilies, salt, lime, zest, lime leaves and lemon grass stalks in heavy non-aluminum 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.
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