Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  24                    uncooked large shrimp
                        peeled and deveined
  24                    canned whole water chestnuts
                        drained
  12                    bacon slices -- cut crosswise
   1      in            half
   6      tablespoons   unsalted butter -- (3/4 stick)
   1      8 oz package  cream cheese
                        room temperature
     1/2  cup           mayonnaise
     1/2  cup           sour cream
   3      tablespoons   prepared horseradish
   1      tablespoon    fresh lemon juice
                        hot pepper sauce -- (Tabasco)
                        white pepper

Preparation:

Wrap 1 shrimp around 1 water chestnut. Wrap in 1 bacon piece and secure with toothpick. Repeat with remaining shrimp, water chestnuts and bacon. Melt 3 tablespoons butter in heavy large skillet over high heat. Add half of shrimp and cook until bacon browns, about 2-1/2 minutes per side. Transfer to large gratin dish. Repeat with remaining butter and shrimp. Preheat broiler. Beat cream cheese in medium bowl until smooth. Add remaining ingredients and beau until blended. Season with salt. Spoon sauce over shrimp. Broil until top is golden brown. Divide shrimp among plates and serve. From the KELLY HOTEL, a restored stagecoach house in Ripley, New York. SOURCE: Bon Appetit Favorite Restaurant Recipes Volume II