¼ cup lime juice, fresh
3 tbs. green onion, minced
Salt & freshly ground pepper
2 lb. shrimp, small or medium
2/3 cup Bellwether Farms crème fraîche
3 tbs. capers
Lettuce leaves
Lime slices, thinly slices
1 tbs. green onion tops, minced
7.5 ounces crème fraîche
*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 crème fraîche and capers. Arrange lettuce on plates or scallop shells. Top with shrimp. Garnish with lime slices and 1 tablespoon green onion. Serve immediately.