Spicy Warm Shrimp Cocktail

16 cups water
1/2 cup dry white wine
1 onion cut into eights
2 celery stalks cut into 2" pieces
2 carrots peeled & cut into 2" pieces
1 lemon halved
1/2 tsp black peppercorns
1 1/2 lb uncooked large shrimp-with shells intact
1/4 cup crème fraise or sour cream
1/4 cup mayonnaise
3 TBSP prepared horseradish
2 TBSP ketchup
2 1/2 TBSP fresh chives
1 bay leaf
salt & ground pepper corns
1/4 cup lettuce
lemon wedges
1 1/2 TBSP lemon juice

Combine the water, wine, onion, carrots, celery, lemon halves, bay leaves, & peppercorns in a large pot & bring to a boil high heat. Simmer for 5 min to allow the flavors to blend. Turn off the heat and add the shrimp. Cook just until the pink and are opaque in the center about 2 min. Using a meshed spoon transfer the shrimp from water to a baking sheet and cool. Peel and de-vein the shrimp. Cut all but 8 of the shrimp crosswise into bite-size chunks. Stir the crème fraiche, mayonnaise, horseradishes, ketchup, & 2 TBSP of chives in a medium sauce pan over medium heat until heated through. Mix in the lemon juice. Season the sauce to taste with salt & pepper. Remove the sauce from heat. Add the diced shrimp & 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 lemon wedges and serve.