---------- Recipe via Meal-Master (tm) v8.02
  Categories: Main dish, Seafood, Cheese
       Yield: 6 servings
      24    Uncooked large shrimp,
            Peeled and deveined
      24    Canned whole water chestnuts
      12    Bacon slices, cut crosswise
            In half
       6 tb (3/4 stick) unsalted butter
       1    8-oz. package cream cheese,
            Room temperature
     1/2 c  Mayonaise
     1/2 c  Sour cream
       3 tb Prepared horseradish
       1 tb 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.
   From the KELLY HOTEL, a restored stagecoach house in
   Ripley, New York.
   SOURCE: Bon Appetit Favorite Restaurant Recipes Volume
   Shared by Cate Vanicek