• 1 1/2 pounds medium shrimp , peeled and shells reserved
• 4 cups ice water
• 3/4 teaspoon sea salt
• 3 tablespoons capers , packed in salt
• 5 tablespoons olive oil
• 1 cup fresh sage leaves , washed and patted dry
• 3 cloves garlic , minced
• 2 shallots , chopped
• 1/2 teaspoon red pepper flakes (or to taste)
• 1/4 cup dry white wine
• 1/4 cup fresh Meyer lemon juice (about 1 lemon)
• 1 teaspoon chopped Meyer lemon zest  
• 1/8 teaspoon freshly ground pepper
• 3 cups cooked rice , to serve

Soak shrimp in ice water with 1/2 teaspoon sea salt for 30 minutes (this makes them firm). Meanwhile, make a broth by boiling shells in 1 1/2 cups water for 10 minutes. Strain into a bowl; there should be about 1/2 cup broth. Rinse capers under cold running water. Place them in a small bowl of cold water and set aside.

Heat oil in a large skillet over medium heat (oil should cover bottom of pan). Cook sage leaves until crisp, turning once and taking care not to burn, about 1 minute. Remove with a slotted spoon and drain on paper towels. Set skillet aside.

Drain shrimp and dry with paper towels. Drain capers and rinse once more.

Return skillet to medium heat. Add garlic, shallots and red pepper flakes and cook until shallots soften, about 2 minutes. Add shrimp, increase heat to medium-high and sauté 1 to 2 minutes or until just barely pink. Transfer to a serving dish with a slotted spoon.

Over high heat, add white wine to pan and scrape up any brown bits on bottom. Add shrimp broth, capers, lemon juice and lemon zest. Boil until slightly thickened, 1 to 2 minutes. Season with remaining 1/4 teaspoon sea salt and pepper.

Pour sauce over shrimp and sprinkle with fried sage leaves. Serve with rice.