Blazing Buffalo-Shrimp Salad

• 3/4 cup low-fat buttermilk
• 1/2 cup sour cream
• 2 teaspoons apple cider vinegar
• 3 tablespoons fresh parsley, chopped
• 2 teaspoons chives, chopped
• 1 1/2 teaspoons garlic, minced
• Salt and pepper
• 1 head iceberg lettuce, torn into pieces (4 cups)
• 2 cups carrots, grated
• 2 cups celery, sliced
• 1/2 cup scallions, sliced
• 2 tablespoons vegetable oil
• 2 tablespoons unsalted butter
• 2 pounds medium shrimp, peeled and deveined
• 1/4 cup bottled buffalo-wing sauce or hot sauce

1. Combine buttermilk, sour cream, apple cider vinegar, parsley, chives and garlic in a bowl; stir well and season with salt and pepper. Chill for 30 minutes.
2. Toss lettuce, carrots, celery and scallions with buttermilk dressing in a large bowl. Place in serving bowl.
3. Warm a large skillet over medium-high heat. Add oil and butter. When butter sizzles, add shrimp and cook, stirring, until opaque, about 4 minutes. Add buffalo-wing sauce, stir to coat shrimp and cook 1 minute longer. Pour shrimp and sauce over salad.

lowfat buttermilk, sour cream, apple cider vinegar, fresh parsley, chives, garlic, salt, carrots, celery, scallions, vegetable oil, unsalted butter, shrimp, buffalowing sauce

Taken from www.myrecipes.com/recipe/blazing-buffalo-shrimp-salad (may not work)