• ˝ Pound medium shrimp
• 2 Tablespoons lemon juice
• 2 Cloves garlic, minced
• 2 Teaspoons Dijon mustard
• 2 Teaspoons horseradish
• 2 Tablespoons olive oil
• 1 Tablespoons fresh Italian parsley, minced
• 3 Scallions (whites only), sliced diagonally
• 1 Tablespoon fresh dill, minced
• Salt and freshly ground black pepper

     1. Peel and devein the shrimp. Rinse under cold water. Drain and
         set aside.

     2. Heat the olive oil in a sauté pan. Add the scallions, garlic and
         shrimp. Stir and add the dill, parsley, salt and black pepper. Stir
         in the Dijon mustard and horseradish.

    3. Sauté over medium heat for 10 - 15 minutes or until the shrimp 
         curl and turn pink.