| 24 x Uncooked large shrimp, | | Peeled and deveined | | 24 x Canned whole water chestnuts | | Drained | | 12 x Bacon slices, cut crosswise | | In half | | 6 tbl (34 stick) unsalted butter | | 1 x 8-oz. package cream cheese, | | Room temperature | | 1/2 cup Mayonaise | | 1/2 cup Sour cream | | 3 tbl Prepared horseradish | | 1 tbl 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 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. |
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