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SAUCE: Stir the creme fraiche, mayonnaise, horseradish, ketchup, and 2 tablespoons of chives in a medium saucepan over medium heat until heated through. Mix in the lemon juice. Season the sauce to taste with salt, pepper & crushed red pepper flakes, if using. Remove the sauce from the heat. SHRIMP: 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. Simmer for 5 minutes to allow the flavors to blend. Turn off the heat amd add the shrimp. Cook just until the shrimp turn pink and are opaque in the center about 2 minutes. Using a meshed sooon, transfer the shrimp from the water to a baking sheet and cool. Peel and devein the shrimp & cut all but 8 of the shrimp crosswise into bite-size chunks. Add the diced shrimp to the sauce and stir until the shrimp are warm. Divide the lettuce among 4 oversized martini glasses. Using a slotted spoon, spoon the shrimp mixture atop the lettuce in each glass. Place 2 whole shrimp atop each serving and sprinkle with the remaining chives. Garnish with the lemon wedges and E N J O Y!
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Yarai mixing glass — cocktail builds, infusions, fat washes
Smoker top for glasses — smoke old fashioneds, whiskey, mezcal
Large 2-inch ice cubes — slow melting for spirits and cocktails
Premium cocktail olives — dirty martini, Gibson, aperitivo
Carbonate anything in a bottle — homemade tonic, juice, cocktails
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Yarai mixing glass — cocktail builds, infusions, fat washes
Smoker top for glasses — smoke old fashioneds, whiskey, mezcal
Large 2-inch ice cubes — slow melting for spirits and cocktails
Premium cocktail olives — dirty martini, Gibson, aperitivo
Carbonate anything in a bottle — homemade tonic, juice, cocktails