Buffalo Shrimp with Blue Cheese Dip and Celery

Dip

½ cup sour cream

¼ cup finely chopped scallions

2 tablespoons finely chopped flat-leaf parsley

½ cup crumbled blue cheese (2 ounces)

2 teaspoons fresh lemon juice

1½ teaspoon milk

Salt and pepper

Shrimp

Oil for frying

18 jumbo shrimp (1½-2 pounds), peeled, leaving last shell segment and tail fan attached, then deveined

1 cup Wondra (instant flour)

½ stick unsalted butter, melted

¼ cup hot sauce such as Frank’s RedHot

½ bunch celery, cut into 4-inch sticks

For the dip: Stir together dip ingredients; season with 1/8 teaspoon salt and ¼ teaspoon pepper. Refrigerate until ready to use.

For the shrimp: Preheat oil in deep fryer to 350 degrees.

Toss shrimp in flour to coat lightly. Cook shrimp in batches for 2 to 2 ½ minutes until golden brown. Do not overcook.

Stir together butter and hot sauce in a large bowl. Add shrimp to the bowl and toss until coated. Serve shrimp with dip and celery.

Serves six.