Using a spiral slicer, cut the zucchini into long ribbons. Place zucchini ribbons into a mesh strainer. Sprinkle with salt and toss. Place strainer over a bowl to drain.

Mince the garlic cloves and place into a mortar and pestle. Sprinkle with salt and mash until a paste is formed. Set aside.

Peel and mince the shallots.

Mince the herbs and the preserved lemon, if using.

Rinse the zucchini ribbons and then dry on paper towels, blotting heavily.

Heat a large saute pan over medium high heat. Add the butter and olive oil. When the butter has stopped foaming, add the shrimp. Saute until the shrimp are nicely pink and still slightly opaque in the center - about 3 - 5 minutes. Remove shrimp from the pan and set aside. Add the shallots and garlic. Saute for 1 - 2 minutes, being careful not to burn the garlic. Add the white wine and lemon juice. Bring the mixture to a boil while scraping the bottom of the pan. Reduce heat to medium and add the zucchini, herbs, preserved lemon and white pepper, stirring well. Return the shrimp to the pan and, using tongs, stir and toss the ingredients. Divide the shrimp and zucchini noodles evenly between 4 plates. Top with 1 Tablespoon of creme fraiche and serve.