3/4 cup (175 milliliters) finely shredded radicchio
Preheat the oven to 300°F (150°C). Place six 150 gram ramekins or ovenproof glass jars in a roasting pan.
For the crèmes, place the cream and milk in a medium saucepan over medium heat and bring it to just below a simmer. Set aside.
Place the goat cheese in a mixing bowl, beat it to smooth it out a little and then beat in the egg and egg yolk, switching to a whisk to make sure the mixture is smooth. Whisk in the horseradish, dill, lemon juice and salt. Slowly whisk in the hot cream.
Use a ladle to divide the cream mixture evenly among the ramekins (they will be about half-full). Pour boiling water into the roasting pan until it reaches the level of the custards.
Bake, uncovered, for 25 to 30 minutes, until the custards jiggle only slightly in the centre. Let the brûlées cool in the pan on a wire rack for five minutes, then carefully transfer the ramekins from the pan to the rack to cool completely. Chill, uncovered, for at least two hours.
For the shrimp, place eight cups (two liters) of water, the lemon and onion in a large saucepan and bring to a boil over high heat. Add the shrimp and reduce the heat to medium, so it is at a gentle simmer. Cook the shrimp for three to four minutes, until fully pink. Drain the shrimp, and discard the lemon and onion. Run the shrimp under cold water for one minute and then peel them. Set aside.
Prepare a dressing by mixing the mayonnaise, horseradish, dill, lemon juice and capers together in a medium bowl. Add the shrimp and toss well to coat. Cover and chill until ready to serve.
To serve, place each ramekin on a small serving plate. Arrange a few shrimp on top of each crème and top with the shredded radicchio.