to appetizers

Bacon-Wrapped Shrimp with Creamy Horseradish Sauce

24 Uncooked large shrimp, peeled and de-veined
24 canned whole water chestnuts, drained
12 bacon slices, cut crosswise in half
6Tb (3/4stick) unsalted butter

1 (8oz) pkg. cream cheese, room temp.
1/2c. Mayonnaise
1/2c. sour cream
3Tb prepared horseradish
1Tb fresh lemon juice
Hot Pepper Sauce
White Pepper

Wrap one shrimp around one water chestnut. Wrap in one bacon slice and secure with toothpick. Repeat with remaining shrimp. Melt 3 TBS butter in a heavy large skillet over high heat. Add half the shrimp and cook until bacon browns, about 2 1.2 min per side. Transfer to large baking dish. Repeat with remaining shrimp. Preheat broiler. Beat cream cheese in medium bowl until smooth. Add remaining ingredients and beat until blended. Season with salt. Spoon sauce over shrimp. Broil until top is golden brown.