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1
SAUCE:
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Stir the creme fraiche, mayonnaise, horseradish, ketchup, and 2 tablespoons of chives in a medium saucepan over medium heat until heated through.
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3
Mix in the lemon juice.
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4
Season the sauce to taste with salt, pepper & crushed red pepper flakes, if using.
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5
Remove the sauce from the heat.
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6
SHRIMP:
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7
Combine the water, wine, onion, carrots, celery, lemon halves, bay leaf, peppercorns & crushed red pepper flakes in a large pot and bring to a boil over high heat.
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Simmer for 5 minutes to allow the flavors to blend.
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Turn off the heat amd add the shrimp.
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Cook just until the shrimp turn pink and are opaque in the center about 2 minutes.
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Using a meshed sooon, transfer the shrimp from the water to a baking sheet and cool.
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12
Peel and devein the shrimp & cut all but 8 of the shrimp crosswise into bite-size chunks.
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13
Add the diced shrimp to the sauce and stir until the shrimp are warm.
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14
Divide the lettuce among 4 oversized martini glasses.
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Using a slotted spoon, spoon the shrimp mixture atop the lettuce in each glass.
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16
Place 2 whole shrimp atop each serving and sprinkle with the remaining chives.
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Garnish with the lemon wedges and E N J O Y!
