3/4 c Lime juice, fresh 3 tb Green onion, minced Salt & freshly ground pepper 2 lb Shrimp, small or medium * 2/3 c Creme fraiche 3 tb Capers Lettuce leaves Lime slices, thin 1 tb Green onion tops, minced -------------------------------CREME FRAICHE------------------------------- 1 c Whipping cream 4 1/2 ts Buttermilk *Note: Shrimp should be shelled and deveined. Combine lime juice, 3 tablespoons green onion, salt and pepper in medium bowl. Mix in shrimp. Cover and refrigerate until shrimp turn opaque, stirring occasionally, at least 6 hours. (Can be prepared 1 day ahead.) Drain shrimp thoroughly, discarding marinade. Fold in creme fraiche and capers. Arrange lettuce on plates or scallop shells. Top with shrimp. Garnish with lime slices and 1 tablespoon green onion. Serve immediately. CREME FRAICHE: Combine cream and buttermilk in small jar. Cover tightly and shake well for 1 minute. Let stand at room temperature until thickened, about 8 hours. Store in refrigerator. Source: Elizabeth Riely in Bon Appetit, September 1985
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