Put a Spin on Game Day With Buffalo Grilled Shrimp

Grilled Buffalo Shrimp

From Gourmet [1]

Thread jumbo shrimp onto water-soaked wooden skewers [2] 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.