Buffalo Grilled Shrimp with Blue Cheese Dip and Celery
Serves6 (hors d’oeuvre)
Active time:40 min
Start to finish:40 min
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. View more of our favorite recipes from this issue.
For blue cheese dip
1/2cupsour cream
1/4cupfinely chopped scallions
2tablespoonsfinely chopped flat-leaf parsley
1/2cupcrumbled blue cheese (2 ounces)
2teaspoonsfresh lemon juice
1 1/2teaspoonsmilk
For shrimp
18jumbo shrimp (1 1/2 to 2 lb), peeled, leaving last shell segment and tail fan attached, then deveined
2tablespoonsolive oil
1/2stick unsalted butter, melted
1/4cuphot sauce such as Frank’s RedHot
1/2bunch celery, cut into 4-inch sticks
Make dip:
Stir together ingredients, 1/8 tsp salt, and 1/4 tsp pepper.
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 tsp 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.
Cooks’ note:
Shrimp can be cooked in an oiled hot 2-burner grill pan over medium heat.