Deviled Shrimp With Bacon Dip - cooking recipe

Ingredients

8 ounces cooked peeled medium-sized shrimp
6 ounces lean thick-sliced bacon
8 ounces cream cheese, room temperature
1/2 cup mayonnaise
1/3 cup freshly grated parmesan cheese, divided
1 1/2 teaspoons prepared white horseradish (I used a little more)
1 teaspoon fresh lemon juice
1/8 teaspoon cayenne pepper
3 green onions, thinly sliced

Preparation

Heat oven to 375 degrees. Chop shrimp coarsely.
In a large skillet, cook the bacon over medium heat until browned, for 5 to 7 minutes. Drain on paper towels, then chop finely.
In a medium-sized bowl, combine the cream cheese, mayonnaise, all but 1 tablespoon of the parmesan cheese, the horseradish, lemon juice, and cayenne. Mix until well blended. Stir in the shrimp, bacon, and green onions. Scrape the mixture into a small gratin or other shallow baking dish, spreading into an even layer. Sprinkle the remaining 1 tablespoon parmesan over the top.
Bake for 20 minutes, until the mixture is bubbly hot and the top is lightly browned. Serve warm, right from the baking dish.
Makes about 2 cups, or 6 to 8 servings.