Grilled Buffalo Shrimp
Grilled Buffalo Shrimp served over grilled Romaine Lettuce and topped with blue cheese crumbles. Ready in minutes and perfect for grilling season.
Servings: 4 people
For The Grilled Shrimp
- 2 pounds large or jumbo shrimp peeled and deveined
- 2 tablespoons olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
For The Buffalo Sauce
- 4 tablespoons butter
- 1/4 cup hot sauce
For The Grilled Romaine Lettuce
- 3 heads romaine lettuce , halved lengthwise, rinsed and dried
- 1 tablespoon olive oil
- pinch kosher salt
- pinch freshly ground black pepper
- 1/4 cup blue cheese crumbles
- sliced habanero peppers
Heat the grill to medium-high heat.
Toss the shrimp in a large bowl with the olive oil, salt and pepper.
Lightly oil grill, then place the shrimp on the grill and cook covered turning once until shrimp is cooked, 5-7 minutes total.
Remove shrimp from the grill and place in a large bowl and cover while you make the buffalo sauce.
To Make The Buffalo Sauce
To Make The Grilled Romaine Lettuce
Place romaine halves cut-side down on grill, and cook, turning once, until charred and slightly wilted, about 5 minutes.