Active Time

　　1 1/4 hr

　　Total Time

　　1 1/4 hr

　　Active time: 1 1/4 hr Start to finish: 1 1/4 hr

　　

Ingredients

Makes 10 to 12 (first course) servings

　　

For blue-cheese dip

1 cup crumbled blue cheese

　　1/3 cup olive oil

　　2 teaspoons fresh lemon juice

　　3/4 cup heavy cream

　　1 bunch celery, cut into sticks

　　

For shrimp sauce

3 tablespoons minced garlic

　　1/2 cup chopped fresh parsley

　　1/3 cup extra-virgin olive oil

　　1/4 cup medium-dry Sherry

　　2 to 4 tablespoons hot sauce

　　2 tablespoons fresh lime juice

　　

For shrimp

3 lb large (16 to 20 per lb) shrimp, in shells

　　2 tablespoons kosher salt

　　2 tablespoons cracked black pepper

　　About 1/2 cup olive oil

　　

Make dip:

Step 1

Purée blue cheese, oil, and lemon juice in a food processor until smooth. Transfer to a bowl and whisk in cream. Serve dip with celery.

　　

Make sauce:

Step 2

Stir together sauce ingredients.

　　

Cook shrimp:

Step 3

Make a deep lengthwise incision along inner curve of each shrimp with a small knife, cutting all the way through flesh but not shell. Devein.

　　

Step 4

Toss with kosher salt and cracked pepper to coat.

　　

Step 5

Heat 2 tablespoons oil in a 12-inch nonstick skillet over high heat until hot but not smoking, then cook shrimp in batches, without crowding, until just cooked through, about 3 minutes per side, adding more oil as needed. Transfer to a large bowl as cooked.

　　

Step 6

Add sauce to shrimp and toss well to coat.

　　Cooks' notes:

　　•Shrimp may be served hot or at room temperature.

　　•Blue-cheese dip can be made 2 days ahead and chilled, covered. Bring to room temperature before serving.