Low-Carb Shrimp with Mustard-Horseradish Sauce

Ingredients

• 1-2 thin slices lemon
• Salt to taste
• 1 pound large or jumbo raw shrimp, thawed if frozen
• 4 tsp. fresh squeezed lemon juice
• 4 tsp. Dijon mustard
• 2 1/2 T extra-virgin olive oil
• 1 T prepared horseradish
• 2 tsp. sour cream
• Salt and fresh-ground black pepper to taste
• 1-2 T finely chopped green onion

Directions

1. If your shrimp are frozen, thaw them overnight in the refrigerator. Choose a pan that lets the shrimp sit nearly in one layer, then add enough water to fill it halfway. Add the lemon slices and salt to taste, and bring the water to a boil.
2. Boil the water for 5 minutes, giving the lemon time to season it. While that is happening, whisk the lemon juice, Dijon mustard, extra-virgin olive oil, horseradish and sour cream together until smooth. Add salt and fresh-ground black pepper to taste, then taste the sauce and decide whether you want a little more sour cream. Chop the green onions and stir them into the sauce.
3. Once the water has boiled for 5 minutes, turn the heat down to a simmer. Add the shrimp and cook until they are pink, opaque and firm, about 2-3 minutes. Be careful here, because overcooked shrimp get rubbery fast.
4. Set a colander in the sink and drain the shrimp, removing and discarding the lemon. After the shrimp have drained, transfer them to a bowl and toss with the sauce. Serve them warm right away, or refrigerate and serve cold.