---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Bacon-Wrapped Shrimp With Creamy Horseradish Sauce
 Categories: Appetizers, Seafood, Cheese
      Yield: 6 Servings
 
     24    Uncooked large shrimp;
           - peeled and deveined
     24    Canned whole water chestnuts;
           - drained
     12    Bacon slices; cut crosswise
           - in half
      6 tb Unsalted butter (3/4 stick)

-----------------------------  -----------------------------
      8 oz Pkg cream cheese;
           - room temperature
    1/2 c  Mayonaise
    1/2 c  Sour cream
      3 tb Prepared horseradish
      1 tb Fresh lemon juice
           Hot pepper sauce (Tabasco)
           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 tb 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, NY.
  
  Source: Bon Appetit Favorite Restaurant Recipes Volume II
  
  Posted by: Cate Vanicek
 
-----