Poached Shrimp with Lemon-Horseradish Dipping Sauce

Directions

1. Fill medium bowl with ice water, set aside. Combine 2 cups water, wine, black peppercorns, Fustini's Sicilian Lemon and bay leaf in medium saucepan. Bring to a boil. Add shrimp, reduce heat to low, cover and poach just until shells are pink and shrimp are opaque in center, 3-4 minutes. Using slotted spoon, tranfer shrimp to ice water, reserve poaching liquid. Drain, peel and devein shrimp, leaving the tails intact.
2. Boil poaching liquid until reduced to generous 2 tablespoons, about 20 minutes. Strain and cool. Mix cré,me fraiche, chopped chives, horseradish and 1 tbsp reduced poaching liquid in a small bowl. Season with salt and pepper. Spoon dipping sauce into 4 short glasses, arrange 4 shrimp on rim of each glass. Garnish with whole fresh chives and lemon zest.