Shrimp with Lemon Yogurt Horseradish Dip

Printable Version
Serves: Many

2 pounds of Shrimp, peeled and deveined
1 Tablespoon Butter

Dip Ingredients:
1 cup plain Greek Yogurt
¼ cup prepared Horseradish
1Tablepoon Lemon Zest
1Tablespoon Lemon Juice

Equipment Needed:
Sauté pan
Small bowl
Lemon squeezer
Paper Towel

Combine all the dip ingredients into a small serving bowl and stir until well combined. Set aside.

In a sauté pan over low heat, add ½ tablespoon of butter. Once the butter has melted, add half the shrimp and cook on 1 side until it turns pink (about 30 seconds-1 minute).

Flip the shrimp and cook for another 30 seconds- 1 minute until it turns pink. Be careful not to overcook. Remove the shrimp from the pan to a stack of paper towels to absorb the excess butter.

Add the other ½ tablespoon of butter to the pan and cook the second pound of shrimp the same way.

Assemble the 2 pounds of shrimp on a serving tray with the bowl of dip and serve. Enjoy!

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