This buffalo wing shrimp recipe is a healthier take on the traditional chicken recipe, and is so easy to make. There's even a "ranch" sauce!
2 tbsp olive oil
1/2 tsp grated or minced garlic
1/2 tsp chili powder
1/4 tsp salt
1 lb. large peeled shrimp, patted dry
2 tbsp cayenned pepper sauce, (such as Frank's)
2 tbsp unsalted butter
1 1/2 tsp brown sugar
1/2 tsp cider vinegar
1/8 tsp Worcestershire sauce
1 cup chopped celery
small romaine lettuce leaf, for serving
1/3 cup plain yogurt
1 tsp lemon juice
1/4 tsp Dijon mustard
1/8 tsp granulated sugar
1 tbsp chopped chives
Combine olive oil, garlic, chili powder and salt in a bowl. Add shrimp and toss to coat. Thread onto metal or soaked wooden skewers.
Combine cayenne pepper sauce, butter, sugar, vinegar and Worcestershire in a small pot over medium-low heat. Stir until butter is melted and ingredients are combined. Set aside.
Combine yogurt, lemon juice, mustard, sugar and salt in a bowl. Stir in chives. Set aside.
Heat a barbecue on high and grill shrimp for 1 to 2 min each side or until they turn pink and are just cooked through. Toss shrimp with pepper sauce and chopped celery, pile into lettuce leaves and drizzle with ranch sauce.
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