A lighter take on deep-fried Buffalo wings, these shrimp are the perfect blend of spicy and sweet. On a mild night, skewer the shrimp and grill them outdoors, or broil them 6 inches from the element. Serve with celery sticks or over greens as part of a salad.
|1/2||cup (1 stick) butter, cut up|
|1/2||cup Frank’s or other hot sauce|
|1||teaspoon Old Bay seasoning|
|1 1/2||pounds shrimp, peeled|
2. Pour 1/2 cup of the sauce over the shrimp. Cover and refrigerate for up to 1 hour.
3. Light a charcoal fire or heat the broiler. Remove shrimp from marinade. When the coals are gray and the broiler is hot, grill or broil the shrimp for 2 minutes on each side or until cooked through.
4. Toss shrimp with remaining sauce.
|1/4||cup sour cream|
|2||tablespoons white wine vinegar|
|Juice of 1 lemon|
|Salt and pepper, to taste|
|1||ounce blue cheese, crumbled|
|Dash of Worcestershire sauce|
2. Stir in the blue cheese and Worcestershire. Add more salt and pepper if you like. Serve with the shrimp.