1 lb fresh hand-peeled baby shrimp
3 green onions, finely chopped
2 tbsp fresh basil, finely chopped
½ tsp Tabasco
½ tsp Worcestershire sauce
¾ cup sour cream
¾ cup mayonnaise
½ tsp grated lemon zest
In a medium bowl, stir the sour cream and mayonnaise together. Mix in the rest of the ingredients. Season with salt and pepper to taste. Refrigerate until serving. Serve with Lesley Stowe’s Original Raincoast Crisps.
Keeps 2 to 3 days
Recipe from Lesley Stowe’s website
