Make the Sauce. Mix the crème fraîche with 1 1/2 tbsp of minced fresh cilantro, 1 tbsp of lime juice, 1 tsp of lime zest, and a pinch of salt & pepper to taste.
Warm up the Tortillas. You can use one of these methods: in a cast-iron pan or non-stick pan over medium-high heat, one or a few at a time, for about 30 seconds per side, in the microwave, by stacking them on a plate and covering with a damp paper towel (for about 1 minute on full power at a time until the tortillas are soft), directly over an open flame for a few seconds per side, or in the oven by wrapping them in aluminum foil and warming them up for about 10 minutes at 360°F (180°C).
Cook the Shrimp. Preheat a grill pan or a regular sauté pan over medium-high heat. Brush the pan with oil. Season the shrimp with salt and pepper, and add them to the hot pan, cooking on the first side until sides start turning opaque and the center is a touch translucent (about 2 minutes). Flip and cook until fully opaque, about 1-2 minutes more, depending on the type and size of shrimp. Add the minced garlic 30 seconds before the shrimp is ready. Remove them from the heat and add 1 tbsp of lime juice and the remaining fresh cilantro.
Serve. You can serve all the ingredients on a board: grilled lime garlic shrimp with cilantro, chopped crispy bacon, diced sweet pepper (or bell pepper), sliced or mashed avocado, shredded iceberg lettuce crème fraîche (with lime, salt, pepper, and cilantro), sliced jalapeños or mild chili peppers (optional), warm tortillas, and lime wedges (optional) for everyone to assemble with the ingredients they love.Or you can serve them already assembled. Start by spreading a layer of the crème fraîche on the tortilla to hold everything in place, then some iceberg lettuce, diced peppers, and avocado, then the cooked shrimp, more crème fraîche, chopped bacon, and sliced jalapeño (or mild chili peppers) optionally for heat. You can also serve with lime wedges on the side.
