Buffalo Grilled Shrimp With Blue Cheese Dip and Celery

• 12 cup sour cream
• 14 cup finely chopped scallion
• 2 tablespoons finely chopped flat leaf parsley
• 12 cup crumbled blue cheese (2 ounces)
• 2 teaspoons fresh lemon juice
• 18 teaspoon salt
• 14 teaspoon pepper
• 1 12 teaspoons milk
• 18 jumbo shrimp, peeled, leaving last shell segment and tail fan attached, then deveined (1 1/2 to 2 pounds)
• 12 teaspoon salt
• 12 teaspoon pepper
• 2 tablespoons olive oil
• 14 cup unsalted butter, melted
• 14 cup Frank's red hot sauce
• 12 bunch celery, cut into 4-inch sticks

1. Make dip: Stir together ingredients, 1/8 teaspoon salt, and 1/4 teaspoon pepper.
2. Make shrimp: Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas); see Grilling Procedure .
3. Toss shrimp with oil and 1/2 teaspoon each of salt and pepper.
4. Oil grill rack, then grill shrimp, covered only if using a gas grill, turning once, until just cooked through, 7 to 8 minutes total.
5. Stir together butter and hot sauce in a large bowl.
6. Add shrimp and toss until coated.
7. Serve shrimp with dip and celery.
8. Cooks' note: Shrimp can be cooked in an oiled hot 2-burner grill pan over medium heat.

sour cream, scallion, flat leaf parsley, blue cheese, lemon juice, salt, pepper, milk, jumbo shrimp, salt, pepper, olive oil, unsalted butter, s red, celery

Taken from www.food.com/recipe/buffalo-grilled-shrimp-with-blue-cheese-dip-and-celery-380114 (may not work)