Tuesday, June 12, 2012

Buffalo Grilled Shrimp

We just got back from Jason's sister's wedding in Ohio. And as usual our fridge was pretty empty. Usually we have a bag of frozen shrimp in the freezer and some form of lettuce, but not this time. Luckily, the shrimp were on sale at the grocery store and we only needed a few items to make this recipe. Most people love buffalo chicken wings so this is a take on the same flavors. Instead of the mess from the wings, I have coated shrimp with Frank's original hot sauce and grilled them. This recipe was inspired by a blog I read for Grilled Buffalo Shrimp Po' Boys, only I put it on a salad to avoid all of the bread. I used the same flavor profile as the recipe with the peppery arugula to cut the heat and some celery for crunch. If you like blue cheese crumbles feel free to add or use blue cheese salad dressing. This is a quick, healthy spicy weeknight dinner.

Buffalo Grilled Shrimp
Serves 4

1 pound frozen uncooked shrimp, thawed, peeled, deveined and tails removed (about 41-50 per pound)
1/3 cup Frank's Red Hot Original Hot Sauce
1-2 cups baby arugula for dressing
½ cup chopped celery
1-2 Tablespoons fresh parsley, chopped
Blue cheese crumbles for topping
Blue cheese or Ranch dressing
Salt and Pepper to taste

If using skewers, soak skewers in water for 30 minutes to prevent them from burning.

Preheat grill on medium-high heat. Spray with non-stick grill cooking spray to prevent sticking.

Place shrimp on skewers and brush with hot sauce or toss with sauce if using a grill basket, reserving about 2 Tablespoons.

Grill shrimp until cooked, about 4-5 minutes per side. Remove shrimp from skewers or basket and place in bowl. Toss with reserved sauce.

Dress with baby arugula, topped with shrimp, celery, dressing and garnish with blue cheese crumbles and chopped parsley. If you don't like blue cheese, you can substitute for a light ranch dressing.

Cook's notes- I prefer using skewers to cook my shrimp to get them charred but you could use a grill basket if preferred.

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