Buffalo Mexican Shrimp Skewers

• 8 tablespoons (1 stick) butter
• 1/2 cup hot sauce, such as Frank's RedHot
• 1 teaspoon chili powder
• 3 cloves garlic, finely chopped
• 1 teaspoon white wine vinegar
• 2 pounds large shrimp, peeled and deveined
• Kosher salt and freshly ground black pepper
• Carrot sticks, for dunking
• Celery sticks, for dunking
• Blue cheese dressing, for serving

1. Special equipment: skewers
2. Preheat a grill or grill pan to medium-high heat.
3. In a medium saucepan add the butter, hot sauce and chili powder over medium-high heat.
4. Once the butter melts, add the garlic and vinegar, and saute until it sizzles and is fragrant, about 3 minutes.
5. Remove from the heat.
6. Reserve a few tablespoons of the sauce for a later use.
7. Stick 3 shrimp on each skewer.
8. Sprinkle the shrimp with salt and pepper on both sides.
9. Place the shrimp on the grill and cook for 3 to 4 minutes on each side, basting with the sauce the last few minutes of grilling.
10. Remove the shrimp to a platter and drizzle the reserved sauce over the skewers.
11. Serve the shrimp skewers with carrots, celery sticks and creamy blue cheese dressing.

butter, hot sauce, chili powder, garlic, white wine vinegar, shrimp, kosher salt, carrot, celery, cheese dressing

Taken from www.foodnetwork.com/recipes/nancy-fuller/buffalo-mexican-shrimp-skewers.html (may not work)