The main content
Grilled Buffalo Shrimp With Yogurt Blue-Ranch Dip

Grilled Buffalo Shrimp With Yogurt Blue-Ranch Dip


For the Grilled Buffalo Shrimp:

  • 24 large/jumbo shrimp, deveined and tails-on

  • ½ lemon

  • Salt and pepper

  • 2 teaspoons pimenton or smoked paprika, 2/3 palmful

  • 2 tablespoons extra-virgin olive oil (EVOO)

  • 4 large bay leaves

  • Metal skewers

  • Non-aerosol cooking spray

  • 4 tablespoons butter

  • 4 large cloves garlic, finely chopped or grated

  • ½ cup cayenne pepper sauce (Rach's go-to is Frank's)

  • Celery sticks, for dipping

  • Carrot sticks, for dipping

  • Sweet red pepper strips, for dipping

For the Yogurt Blue-Ranch Dip:

  • 1 cup Greek yogurt

  • 1 clove garlic, grated or pasted

  • ½ cup finely crumbled blue cheese

  • ½ cup chopped chives, parsley and dill

  • ½ lemon, juiced


For the buffalo shrimp, preheat outdoor grill or a grill pan over medium-high heat.

Combine shrimp with juice of ½ lemon, salt, pepper, pimenton and EVOO, then thread them onto 2 parallel skewers to secure them from spinning during the grill process. I skewer each shrimp near the tail-end with one skewer and then near the front of each shrimp on a parallel, separate rod or skewer. Thread bay leaves every few shrimp. About 12 shrimp should fit on each double-skewer set-up.

For the dip, combine yogurt, garlic, cheese, herbs, and lemon juice in a small bowl. Transfer to a serving dish.

Spray grill or grill pan and cook shrimp 6 minutes or until charred at edges and cooked through.  Remove from grill or grill pan.

Melt butter in large skillet over medium heat, add garlic and swirl a minute or 2, then add hot sauce. Add shrimp, sliding off skewers into pan and discarding bay leaves, then turn in sauce for a minute. Arrange on platter with cut celery, carrots and peppers. Serve dip alongside.