Source:

Elizabeth Riley in Bon Appetit, Sept. 1985

Serves/Makes:8

Ingredients

• 3/4 cup (175 ml) lime juice, fresh
• 3 tbsp (45 ml) green onion, minced
• salt
• pepper, freshly ground
• 2 lbs (.9 kg). shrimp, small or medium, shelled and deveined
• 2/3 cup (150 ml) Creme Fraiche
• 3 tbsp (45 ml) capers
• lettuce leaves
• lime, thinly sliced
• 1 tbsp (15 ml) green onion tops, minced
• Creme Fraiche:
• 1 cup (225 ml) whipping cream
• 4-1/2 tsp (20 ml). buttermilk

Preparation

• Combine lime juice, 3 tbsp (45 ml) green onion, salt and pepper in medium bowl.
• Mix in shrimp.
• Cover and refrigerate until shrimp turn opaque, stirring occaisionally, at least 6 hours. (Can be prepared 1 day ahead.)
• Make creme fraiche and let sit.
• 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 minced green onion.
• 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 the refrigerator.

Comments

I found this in my Meal Master database.