Ingredients

• 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

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Instructions

1. Preheat broiler.
2. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag and seal. Let stand 15 minutes. Peel peppers. 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. Place bell pepper mixture in a small bowl. Cover and chill. Bring 6 cups of water to a boil in a Dutch oven. Add shrimp; cook 3 minutes or until done. Drain and rinse with cold water; peel. Cover and chill shrimp. Serve shrimp with sauce.