1 Lb. Lg., raw shrimp, peeled and deveined, tails on
½ C. plain, whole-milk yogurt
3 Tbsp. prepared horseradish
1 tsp. salt
1 ½ C. panko breadcrumbs
In a large mixing bowl, mix shrimp with yogurt, horseradish and salt. Refrigerate for 2 hours. Preheat oven to 375º. Drain and discard any excess yogurt mixture from shrimp. Dredge each shrimp in the panko breadcrumbs, then arrange on a cookie sheet that has been sprayed with cooking spray. After all the shrimp are on the sheet, spray the tops with cooking spray. Bake for 10 – 15 minutes, or until shrimp are pink and panko is golden. Serve on toothpicks.