Source: Prevention

An appetizer of shrimp with a tangy mustard.

Servings

Shrimp
1 piece Lemon, peeled, fresh, wedge, 1/8 of 2 1/8"
0.25 tsp salt
20 large raw shrimp , peeled and deveined (1 lb)

Sauce
4 tsp fresh lemon juice
2 tsp dijon mustard
2.5 tbsp olive oil
1 tbsp Horseradish, cream
2 tsp Sour Cream
0.25 tsp salt
0.12 tsp black pepper
2 tsp chopped scallions

1 To make shrimp: In saucepan, combine 1 1/2 quarts of water, lemon slice, and salt. Bring to boil over high heat. Reduce the heat, and cook 5 minutes. Add shrimp to lemon water, and cook until opaque and pink, 2 to 3 minutes. Drain and discard lemon slice.
2 To make sauce: Mix lemon juice and mustard in large bowl. Gradually whisk in oil to make slightly thickened sauce. Stir in horseradish, sour cream, salt, and pepper.
3 Add shrimp to sauce, and toss to coat. Sprinkle with scallions. Serve immediately at room temperature, or chill, then serve.