Savory, spicy, and just a bit sweet, this spin on buffalo wings is potentially one of the most delicious recipes for your grill. The fresh shrimp are complemented with the buttery hot sauce that is irresistible. And threading the shrimp on skewers makes for easier grilling — and eating. Don't be surprised if you find yourself scraping every last drop of the blue cheese sauce.
Thread jumbo shrimp onto water-soaked wooden skewers for easier grilling.
- For the blue cheese dip:
1/2 cup sour cream
1/4 cup finely chopped scallions
2 tablespoons flat-leaf parsley, finely chopped
1/2 cup (2 ounces) crumbled blue cheese
2 teaspoons fresh lemon juice
1 1/2 teaspoons milk
Salt and pepper
- For the shrimp:
18 (1 1/2 to 2 pounds) jumbo shrimp, peeled, leaving last shell segment and tail fan attached, then deveined
2 tablespoons olive oil
Salt and pepper
1/2 stick unsalted butter, melted
1/4 cup hot sauce, such as Frank's RedHot
1/2 bunch celery, cut into 4-inch sticks
- To make the blue cheese dip: In a bowl, stir together dip ingredients, 1/8 teaspoon salt, and 1/4 teaspoon pepper.
- To make the shrimp: Prepare grill for direct-heat cooking over medium-hot charcoal (or medium heat for gas).
- Toss shrimp in oil and season with 1/2 teaspoon each of salt and pepper. Grease grill rack, then grill shrimp (cover only if using a gas grill), turning once, until just cooked through, about 7 to 8 minutes total.
- Meanwhile, in a large bowl, stir together butter and hot sauce. Once shrimp is cooked, toss in sauce until well-coated. Serve shrimp with blue cheese dip and celery.
- Seafood, Appetizers
- North American
- Serves 6