Ingredients

• 2 lemons
• 3 tablespoons unsalted butter
• 2 tablespoons Morehouse Prepared Horseradish (or Atomic for extra bite)
• 1–2 tablespoons minced garlic
• Kosher salt
• 1 pound large or extra-large shrimp (shelled and deveined)
• 1 handful chopped dill
• Crusty bread or hot pasta (for serving)

Instructions

1. Prep the lemon mixture

• Finely grate the zest of 1 lemon and set aside.
• Juice both lemons into a measuring cup (about 6 tablespoons).
• Add enough cold water to bring the total liquid to ½ cup.

2. Start the sauce

• In a large skillet over medium heat, melt 1½ tablespoons of butter.
• Stir in 1 tablespoon of horseradish, minced garlic, the lemon-water mixture, and a big pinch of salt.
• Bring to a boil.

3. Cook the shrimp

• Add shrimp and another big pinch of salt.
• Simmer for 2 to 4 minutes, flipping halfway, until pink and firm.

4. Finish the sauce

• Stir in the remaining 1½ tablespoons of butter and 1 tablespoon of horseradish.
• Taste and add more horseradish if desired.

5. Serve

• Top with lemon zest, chopped dill, and a sprinkle of salt.
• Serve with crusty bread, pasta, or your favorite starch to soak up the sauce.