- 1 cup sour cream
- 1/4 cup thinly sliced fresh chives
- 3 tablespoons horseradish cream
- 2 tablespoons Dijon mustard
- 1 tablespoon freshly squeezed lemon juice.
Combine ingredients in a small nonreactive bowl and mix until smooth. Season with salt and freshly ground black pepper, as desired. (Can be made up to 1 day ahead, covered and refrigerated.)
Serve with cooked and chilled shrimp.