Buffalo−Style Shrimp


1/3 cup Frank’s 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.

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