Active Time

　　40 min

　　Total Time

　　40 min

　　Hot-wing aficionados will flip for these grilled shrimp, seasoned with bottled hot sauce and melted butter. Crunchy celery and homemade blue cheese dip are deliciously de rigueur accompaniments.

　　

Ingredients

Makes 6 (hors d’oeuvre) servings

　　

For blue cheese dip:

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

　　

For shrimp:

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

　　

Make dip:

Step 1

Stir together ingredients, 1/8 teaspoon salt, and 1/4 teaspoon pepper.

　　

Make shrimp:

Step 2

Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas); see Grilling Procedure . 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.

　　Cooks' note:

　　Shrimp can be cooked in an oiled hot 2-burner grill pan over medium heat.