Garlicky Sauteed Shrimp with Mustard Horseradish Sauce

Peel 'n' eat shrimp is a favorite that goes back to the youngest days of my childhood.  Sitting around a newspaper lined picnic table while peeling and eating mountains of steamed shrimp and washing it down with an ice cold beer is almost as popular in Baltimore as a crab feast.  While it is impossible to get steamed crabs here in the midwest, shrimp is as abundant as beef (well, almost) so I can indulge my seafood cravings with some succulent shrimp anytime!

Garlicky Sauteed Shrimp
1 pound raw, shell-on shrimp (USA)
1 garlic clove, minced
1 teaspoon Old Bay
2 tablespoons butter

In a large saute pan, gently warm the garlic in butter until it begins to sizzle.  Add the shrimp, shell on, and gently sautee over medium heat until pink and cooked through, but not overcooked (about 3 minutes). Place on a platter and enjoy immediately.  

Mustard Horseradish Sauce
1 tablespoon sour cream
1 tablespoon mayonnaise
1 tablespoon horseradish
1 tablespoon Dijon Mustard
dash Worcestershire sauce
salt and pepper

Combine all in a bowl and refrigerate for about 30 minutes before serving to let the flavors come together.  Serve with warm Garlicky Sauteed Shrimp.  Also delicious with crab, fried oyters or even steak!