24 Lg. shrimp, cooked, shelled and deveined
1 Tbsp. prepared horseradish
1 Tbsp Dijon mustard
1 Tbsp. lemon juice
3 Tbsp. olive oil
Whisk together horseradish, mustard, lemon juice and oil. Add coarsely ground black pepper and salt to taste. Pour over shrimp. Refrigerate covered for 3 hours. Serve in lettuce cups and sprinkle with chives.