Shrimp Ceviche with Crème Fraîche

Shrimp Ceviche with 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.