Buffalo-Style Shrimp

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
French bread

Combine Red Hot sauce and butter.

Thread shrimp and celery on metal skewers. Place in shallow dish.

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.

Serves 4.

Source: Frank's RedHot