2 pounds of Shrimp, peeled and deveined
1 Tablespoon Butter
1 cup plain Greek Yogurt
¼ cup prepared Horseradish
1Tablepoon Lemon Zest
1Tablespoon Lemon Juice
Combine all the dip ingredients into a small serving bowl and stir until well combined. Set aside.
COOKING IN BATCHES:
In a sauté pan over low heat, add ½ tablespoon of butter. Once the butter has melted, add half the shrimp and cook on 1 side until it turns pink (about 30 seconds-1 minute).
Flip the shrimp and cook for another 30 seconds- 1 minute until it turns pink. Be careful not to overcook. Remove the shrimp from the pan to a stack of paper towels to absorb the excess butter.
Add the other ½ tablespoon of butter to the pan and cook the second pound of shrimp the same way.
Assemble the 2 pounds of shrimp on a serving tray with the bowl of dip and serve. Enjoy!