Now this is a recipe that tastes fantastic, but the picture truly needs work and the next time we make it, we will update the picture accordingly.
There are a few important cooking points that I would like to express. It is very easy to overcook the veal and make it into leather rather than the very tender meat it is. A similar situation exists with the shrimp. Slightly undercooked is better than overcooked as the shrimps will continue to cook after the sauce is added back to the pan.
Veal comes in two grades, white and pink. White is from a younger animal and is the best for this recipe. Although white veal is more expensive than pink, you are only using half a pound of meat, so in percentage it might be substantial but it is usually only a couple of dollars. I highly recommend using the white veal.
I also suggest that you try to purchase wild shrimp rather than farmed.