1/3 cup Frank's Red Hot Sauce
1/3 cup butter or margarine, melted
1 pound large shrimp, peeled and deveined
2 ribs celery, cut into chunks
Blue cheese salad dressing
Combine Red Hot sauce and butter.
Thread shrimp and celery on metal skewers. Place in shallow
Pour 1/3 cup Red Hot mixture over shrimp kabobs. Cover and
refrigerate for 30 minutes.
Grill or broil shrimp until they turn pink. Heat remaining Red Hot mixture; pour
over shrimp and celery.
Serve with blue cheese salad dressing and crusty French bread.
Source: Frank's RedHot