Source: Prevention

An appetizer of shrimp with a tangy mustard.

Servings

Shrimp
1.0
1 piece  Lemon, peeled, fresh, wedge, 1/8 of 2 1/8" 0.25
0 1/4 tsp  salt 20.0
20 each  large raw shrimp
Sauce
4.0
4 tsp  fresh lemon juice 2.0
2 tsp  dijon mustard 2.5
2 1/2 tbsp  olive oil 1.0
1 tbsp  Horseradish, cream 2.0
2 tsp  Sour Cream 0.25
0 1/4 tsp  salt 0.125
0.125 tsp  black pepper 2.0
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.