Bacon-Wrapped Shrimp With Creamy Horseradish

Course : Shrimp
Serves: 6
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24 large uncooked shrimp, peeled and deveined
24 whole canned water chestnuts, drained
12 slices bacon -- cut crosswise in half
6 tablespoons unsalted butter -- (3/4 stick)
8 ounces cream cheese, room temperature
1/2 cup mayonnaise
1/2 cup sour cream
3 tablespoons prepared horseradish
1 tablespoon fresh lemon juice
3 drops hot pepper sauce -- (Tabasco)
1/2 teaspoon white pepper

Preparation / Directions:

Wrap 1 shrimp around 1 water chestnut. Wrap in 1 bacon piece and secure with toothpick. Repeat with remaining shrimp, water chestnuts and bacon. Melt 3 tablespoons butter in heavy large skillet over high heat. Add half of shrimp and cook until bacon browns, about 2-1/2 minutes per side. Transfer to large gratin dish. Repeat with remaining butter and shrimp. Preheat broiler. Beat cream cheese in medium bowl until smooth. Add remaining ingredients and beau until blended. Season with salt. Spoon sauce over shrimp. Broil until top is golden brown. Divide shrimp among plates and serve. From the KELLY HOTEL, a restored stagecoach house in Ripley, New York. SOURCE: Bon Appetit Favorite Restaurant Recipes Volume II

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