lemon wedges and fresh tarragon sprigs for garnish
Directions
Combine the cream and buttermilk in a covered
glass jar
Let stand at room temperature until
thickened, about 24 hours, then refrigerate.
Combine the pesto and Creme Fraiche with a lit-
tle lemon juice and salt to taste
Arrange lettuce
leaves topped with shrimp on individual serving
plates
Spoon pesto sauce over the shrimp and gar-
nish with lemon wedges and tarragon sprigs
