Ingredients

• 1/2 cup sour cream
• 1/4 cup finely chopped scallions
• 2 tablespoons finely chopped flat-leaf parsley
• 1/2 cup crumbled blue cheese (2 ounces)
• 2 teaspoons fresh lemon juice
• 1 1/2 teaspoon milk
• 18 jumbo shrimp (1 1/2 to 2 pounds), peeled, leaving last shell segment and tail fan attached, then deveined
• 2 tablespoons olive oil
• 1/2 stick unsalted butter, melted
• 1/4 cup hot sauce such as Frank's RedHot
• 1/2 bunch celery, cut into 4-inch sticks

Instructions

1. Stir together ingredients, 1/8 teaspoon salt, and 1/4 teaspoon pepper.
2. Make shrimp: Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas); see Grilling Procedure . Toss shrimp with oil and 1/2 teaspoon each of salt and pepper. Oil grill rack, then grill shrimp, covered only if using a gas grill, turning once, until just cooked through, 7 to 8 minutes total. Stir together butter and hot sauce in a large bowl. Add shrimp and toss until coated. Serve shrimp with dip and celery.
3. Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas); see Grilling Procedure . Toss shrimp with oil and 1/2 teaspoon each of salt and pepper. Oil grill rack, then grill shrimp, covered only if using a gas grill, turning once, until just cooked through, 7 to 8 minutes total. Stir together butter and hot sauce in a large bowl. Add shrimp and toss until coated. Serve shrimp with dip and celery.