Buffalo−Style Shrimp
1/3 cup RedHot Sauce
1/3 cup butter or margarine, melted
1 pound large shrimp, peeled and deveined
2 ribs celery, cut into chunks
Blue cheese salad dressing
French bread
Combine RedHot sauce and butter. Thread shrimp and celery on metal skewers. Place in shallow dish.
Pour 1/3 cup RedHot mixture over shrimp kabobs. Cover and refrigerate for 30 minutes.
Grill or broil shrimp until they turn pink. Heat remaining RedHot mixture; pour over shrimp and
celery.
Serve with blue cheese salad dressing and crusty French bread.
Serves 4.
B-man
