Buffalo Grilled Shrimp With Blue Cheese Dip And Celery

• 1/2 cup sour cream
• 1/4 cup finely chopped scallions
• 2 tablespoons finely chopped flat-leaf parsley
• 1/2 cup crumbled blue cheese (2 ounces)
• 2 teaspoons fresh lemon juice
• 1 1/2 teaspoon milk
• 18 jumbo shrimp (1 1/2 to 2 pounds), peeled, leaving last shell segment and tail fan attached, then deveined
• 2 tablespoons olive oil
• 1/2 stick unsalted butter, melted
• 1/4 cup hot sauce such as Frank's RedHot
• 1/2 bunch celery, cut into 4-inch sticks

1. Stir together ingredients, 1/8 teaspoon salt, and 1/4 teaspoon pepper.
2. Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas);
3. . Toss shrimp with oil and 1/2 teaspoon each of salt and pepper. Oil grill rack, then grill shrimp, covered only if using a gas grill, turning once, until just cooked through, 7 to 8 minutes total. Stir together butter and hot sauce in a large bowl. Add shrimp and toss until coated. Serve shrimp with dip and celery.

sour cream, scallions, flatleaf parsley, blue cheese, lemon juice, milk, jumbo shrimp, olive oil, unsalted butter, hot sauce, celery

Taken from www.epicurious.com/recipes/food/views/buffalo-grilled-shrimp-with-blue-cheese-dip-and-celery-354214 (may not work)