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Fish, Appetizers | |
| 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: Stir together ingredients, 1/8 teaspoon salt, and 1/4 teaspoon pepper. Make shrimp: 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. | |
Excellent | |
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