 Buffalo-Style Shrimp
Makes 4 servings
|
|
|
|
Ingredients
|
|
1/3
|
cup Frank's® RedHot® Original Cayenne Pepper Sauce
|
|
1/3
|
cup butter or margarine, melted
|
|
1
|
pound raw large shrimp, shelled and deveined
|
|
2
|
ribs celery, cut into large pieces
|
|
|
|
|
|
|
|
Prep Time
|
10 minutes
|
|
Marinate Time
|
30 minutes
|
|
Cook Time
|
5 minutes
|
|
|
|
|
|
|
1. Combine Frank's RedHot Sauce and butter in small bowl. Alternately thread shrimp and celery onto metal skewers. Place in shallow bowl. Pour 1/3 cup Frank's RedHot Sauce mixture over kabobs. Cover; refrigerate 30 minutes. Prepare grill.
|
|
2. Grill,* over medium coals, 3 to 5 minutes or until shrimp are opaque. Heat remaining Frank's RedHot Sauce mixture; pour over shrimp and celery.
|
|
*Or, broil 6 inches from heat.
|
|
|
|
© Reckitt Benckiser Inc.
|
|
|
|
|
|
Printed
from fbnr.com
|
|
