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Buffalo−Style Shrimp
1
1
1
2
/3 cup Frank's RedHot Sauce
/3 cup butter or margarine, melted
pound large shrimp, peeled and deveined
ribs celery, cut into chunks
Blue cheese salad dressing
French bread
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.
Grill or broil shrimp until they turn pink. Heat remaining RedHot mixture; pour over shrimp and
celery.
Serve with blue cheese salad dressing and crusty French bread.
Serves 4.
Buffalo−Style Shrimp
36
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