Shrimp Salad With Charred Carrots And Mustard Dressing

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3 tablespoons raw pumpkin seeds

2 tablespoons plus 1 teaspoon extra-virgin olive oil, plus more for drizzling

Salt and freshly ground pepper

2 tablespoons whole-grain mustard

2 tablespoons Dijon mustard

1 medium shallot, minced

1/4 cup plus 2 tablespoons heavy cream

2 large carrots, peeled

1 1/4 pounds large shrimp, shelled and deveined

One 1/2-pound head of Boston lettuce, torn into bite-size pieces

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