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Buffalo shrimp

Buffalo shrimp recipe
May 12, 2010
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Serves 6

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.

SHRIMP

1/2 cup (1 stick) butter, cut up
1/2 cup Frank’s or other hot sauce
1 tablespoon honey
1 teaspoon Old Bay seasoning
1/2 teaspoon salt
1 1/2 pounds shrimp, peeled
1. In a small saucepan over medium heat, heat the butter, hot sauce, honey, Old Bay, and salt. When the sauce is bubbling at the edges, remove from the heat. Leave to cool.

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.

DRESSING

1/4 cup sour cream
1/4 cup mayonnaise
2 tablespoons white wine vinegar
Juice of 1 lemon
Salt and pepper, to taste
1 ounce blue cheese, crumbled
Dash of Worcestershire sauce
1. In a bowl, combine the sour cream, mayonnaise, vinegar, lemon juice, salt, and pepper. Whisk well.

2. Stir in the blue cheese and Worcestershire. Add more salt and pepper if you like. Serve with the shrimp.

Catherine Smart

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