- 6 lg Shrimp, deveined and butterflied
- 3 oz Horseradish, squeezed dry
- 6 sl Bacon
- Sauce Remoulade
- Fill the shrimp with horseradish.
- Wrap each shrimp tightly with a slice of bacon and secure with a wooden toothpick.
- Bake at 375 F until brown.
- Place on a warmed platter and serve with Sauce Remoulade.
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