Buffa-Que Shrimp

Buffa-Que shrimp definitely have that Buffalo flavor. You can serve them with a blue cheese or ranch dipping sauce, or do I like I did and just eat them right off the plate as-is

Course Appetizer

Cuisine American

Keyword Buffalo, shrimp

Prep Time 45

Cook Time 15

Total Time 1

Servings

Calories 286kcal

Author From Steven Raichlen

Equipment

Ingredients

For the shrimp

2 pounds shrimp 21-24 count shrimp, shelled, deveined
½ cup Frank’s RedHot sauce
½ cup lemon juice
¼ cup canola oil
2 tablespoons Worcestershire sauce
3 cloves garlic minced
2 teaspoons kosher salt
1 teaspoon ground black pepper

For the sauce

1 stick unsalted butter
½ cup Frank’s RedHot sauce

Instructions

For the shrimp

Place shrimp into a resealable baggie or container.
Whisk together the remaining shrimp ingredients. Add to the bag, seal, and toss to coat.
Refrigerate for 30 minutes.
Fire up your grill for indirect cooking.
Remove the shrimp from the marinade and place onto the grill over indirect heat.
Cook 10-15 minutes or until the shrimp is pink and done.
Transfer shrimp to a bowl and toss with the sauce, below.

For the sauce

Melt the butter in a medium saucepan.
Add hot sauce, stir. Keep warm until ready to use.

Notes

No one is going to complain if you add a pinch of cayenne to the sauce.

Nutrition