I love this riff on a classic. If you love hot wings, this is the bomb!
Appetizer for 6
Blue Cheese Dip:
1/2 C.sour cream
1/4 C. finely chopped green onions
2 Tbsp. finely chopped Italian parsley
1/2 C. crumbled blue cheese
2 tsp. fresh lemon juice
1 1/2 C. milk
Shrimp:
18 jumbo shrimp, peeled and deveined
2 Tbsp. olive oil
1/2 stick unsalted butter, melted
1/4 C. Frank's RedHot sauce
1/2 bunch celery, cut into 4" sticks
Make dip; Stir together ingredients and then adjust seasoning with salt and fresh ground pepper, to taste. Reserve covered in the refrigerator.
Make Shrimp; preheat grill to high heat. In a large bowl, stir together butter and hot sauce. Reserve.
In another large bowl toss the shrimp with olive oil, salt and pepper. Oil grill rack, then grill shrimp turning once, until just cooked through, about 3-4 minutes per side.
Add cooked shrimp to the buffalo sauce and toss to coat. Serve srimp with dip and celery, Enjoy!
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