Source: dLife

Cocktail shrimp with a tangy roasted red pepper-horseradish dipping sauce.

Servings

4 large red bell peppers (about 2 lb)
3 tbsp Sour Cream, light
3 tbsp Horseradish, cream
1 tbsp olive oil
2 tsp fresh lemon juice
0.5 tsp salt
0.25 tsp black pepper
2 medium garlic cloves , chopped
2 lb large raw shrimp

1 Preheat broiler.
2 Slice bell peppers in half, lengthwise and scoop out seeds and membranes. Lay peppers, flesh side down on a foil-covered baking sheet. Lightly smash peppers with the palm of your hand. Broil 15 minutes or until skin is black. Place in a resealable plastic bag, seal and let rest 15 minutes. Take skin off peppers. Using a food processor or blender, puree red peppers, sour cream, oil, lemon juice, salt, pepper, and garlic until smooth. Refrigerate mixture until ready to serve.
3 Boil a pot of water and cook shrimp 3 minutes or until fully cooked. Take skin off of shrimp. Wrap with plastic wrap and refrigerate until chilled. Serve sauce as a dipping sauce.

The sauce can be prepared up to 3 days in advance. As a time-saver, you can use four bottled roasted bell peppers instead of roasting your own. Prepare the shrimp or buy precooked the day of the party.