Buffalo Grilled Shrimp With Blue Cheese Dip and Celery

Chez Michelle's Note:

Gourmet July 2009 Hot-wing aficionados will flip for these grilled shrimp, seasoned with bottled hot sauce and melted butter. Crunchy celery and homemade blue cheese dip are deliciously de rigueur accompaniments. Update: I made July 4th and they were a big hit. I will keep shrimp in freezer and Franks Red Hot Sauce on hand for and easy quick appetizer. I will also keep Litehouse blue cheese dressing on hand for the dip. Quick, easy and simple.

• Total Time: 38 mins
• Prep Time: 30 mins
• Cook Time: 8 mins

Ingredients:

Serves: 6

Yield: 18.0 Shrimp

For blue cheese dip

• ½ cup sour cream
• ¼ cup finely chopped scallion
• 2 tablespoons finely chopped flat leaf parsley
• ½ cup crumbled blue cheese (2 ounces)
• 2 teaspoons fresh lemon juice
• 1⁄8; teaspoon salt
• ¼ teaspoon pepper
• 1 ½ teaspoons milk

For shrimp

• 18 jumbo shrimp , peeled, leaving last shell segment and tail fan attached, then deveined (1 1/2 to 2 pounds)
• ½ teaspoon salt
• ½ teaspoon pepper
• 2 tablespoons olive oil
• ¼ cup unsalted butter , melted
• ¼ cup Frank's red hot sauce
• ½ bunch celery , cut into 4-inch sticks

Directions:

1. Make dip: Stir together ingredients, 1/8 teaspoon salt, and 1/4 teaspoon pepper.
2. Make shrimp: Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas); see Grilling Procedure . Toss shrimp with oil and 1/2 teaspoon each of salt and pepper. Oil grill rack, then grill shrimp, covered only if using a gas grill, turning once, until just cooked through, 7 to 8 minutes total. Stir together butter and hot sauce in a large bowl. Add shrimp and toss until coated. Serve shrimp with dip and celery.
3. Cooks' note: Shrimp can be cooked in an oiled hot 2-burner grill pan over medium heat.