Buffalo-Style Shrimp

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  • 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


  1. 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.
  2. Grill or broil shrimp until they turn pink.
  3. Heat remaining RedHot mixture; pour over shrimp and celery.
  4. Serve with blue cheese salad dressing and crusty French bread.

Serves 4.

Recipe credit: Frank's RedHot