Recipe - Appetizer: Bacon-Wrapped Shrimp With Creamy H

24 Uncooked large shrimp,
Peeled and deveined
24 Canned whole water chestnuts
Drained
12 Bacon slices, cut crosswise
In half
6 tablespoon (Three fourths stick) unsalted butter


1 8oz. package cream cheese,
Room temperature
One half cup Mayonaise
One half cup Sour cream
3 tablespoon Prepared horseradish
1 tablespoon Fresh lemon juice
Hot pepper sauce (Tobasco)
White Pepper

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, anbout 2One half 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

Shared by Cate Vanicek

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini