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Kat's Shrimp Ceviche

3/4 cup lime juice, fresh
3 tbsp green onion, minced
1 salt & freshly ground pepper
2 lb shrimp, small or medium *
2/3 cup creme fraiche
3 tbsp capers
1 lettuce leaves
1 lime slices, thin
1 tbsp green onion tops, minced

CREME FRAICHE

1 cup whipping cream
4 1/2 tsp 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.

Discipline yourself and others won't need to.

- John Wooden