Ingredients:

1 pound medium shrimp, peeled and deveined
½ cup light sour cream
¼ cup finely chopped onion
2 tablespoons drained chopped pimiento
1 tablespoon prepared horseradish
¼ teaspoon black pepper
2 cups lightly packed thinly sliced romaine lettuce
Lemon wedges

Directions:

Bring large pot of water to boil. Add shrimp and cook, stirring once or twice, just until opaque in center, about 3 minutes. Drain in colander, then rinse under cold running water. Drain again. Pat dry with paper towels.

To make horseradish sauce, whisk together sour cream, onion, pimiento, horseradish, and pepper in small bowl.

Pile ½ cup of lettuce on each of 4 plates. Divide shrimp evenly among plates and top each serving with ¼ cup of sauce. Serve with lemon wedges.