Shrimp with Roasted Pepper-Horseradish Dip

• 4 large red bell peppers (about 2 pounds)
• 3 tablespoons low-fat sour cream
• 3 tablespoons prepared horseradish
• 1 tablespoon olive oil
• 2 teaspoons fresh lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 garlic cloves, chopped
• 2 pounds large shrimp

1. Preheat broiler.
2. Cut bell peppers in half lengthwise; discard seeds and membranes.
3. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand.
4. Broil 15 minutes or until blackened.
5. Place in a zip-top plastic bag and seal.
6. Let stand 15 minutes.
7. Peel peppers.
8. Place bell peppers, sour cream, and next 6 ingredients (sour cream through garlic) in a food processor; process until smooth, scraping sides of bowl occasionally.
9. Place bell pepper mixture in a small bowl.
10. Cover and chill.
11. Bring 6 cups of water to a boil in a Dutch oven.
12. Add shrimp; cook 3 minutes or until done.
13. Drain and rinse with cold water; peel.
14. Cover and chill shrimp.
15. Serve shrimp with sauce.
16. CALORIES 137 (28 percent from fat); FAT 4.2g (sat 1g, mono 1.7g, poly 1g); PROTEIN 18.3g; CARB 6.4g; FIBER 1.5g; CHOL 131mg; IRON 3.1mg; SODIUM 295mg; CALC 60mg

red bell peppers, lowfat sour cream, horseradish, olive oil, lemon juice, salt, black pepper, garlic, shrimp

Taken from www.foodnetwork.com/recipes/shrimp-with-roasted-pepper-horseradish-dip-recipe.html (may not work)