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.
Protein 25g, Carbohydrates 7g, Fat 13g, Fibre 2g, Sodium 589mg.
Serve sauces on the side of the grilled shrimp for kids who prefer to dip.
Originally published in the Today's Parent July 2014 issue.