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
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.