Shrimps and Lettuce In Cream

1 lb Prepared shrimps
2 Large cos lettuce hearts, washed,drained and finely shredded
2 oz Butter, melted
1/4 pt Double cream
1 ts Onion juice, made by crushing a small, peeled onion or a little very finely chopped onion
Salt and black pepper
4 Slices of bread
A little butter for frying

Thaw the shrimps if frozen and reserve a few for garnish. Place the lettuce and melted butter in a saucepan, and turn the lettuce with a wooden spoon until it is completely coated with the butter, then cover and simmer very gently for 3 to 4 minutes, stirring occasionally. Stir in the cream and the onion juice or chopped onion and season to taste. Stir in the shrimps and heat through for 2 to 3 minutes, but do not allow to boil. Set aside and keep warm. Cut the bread into neat triangles and fry lightly in butter. Keep warm. Pile the shrimp mixture on to a dish and arrange the bread triangles around the edge. Serve, garnished with the reserved shrimps.

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