Ingredients

• 1 cup crumbled blue cheese
• 1/3 cup olive oil
• 2 teaspoons fresh lemon juice
• 3/4 cup heavy cream
• 1 bunch celery, cut into sticks
• 3 tablespoons minced garlic
• 1/2 cup chopped fresh parsley
• 1/3 cup extra-virgin olive oil
• 1/4 cup medium-dry Sherry
• 2 to 4 tablespoons hot sauce
• 2 tablespoons fresh lime juice
• 1 1/2 pounds large (16 to 20 per pound) shrimp, in shells
• 2 tablespoons kosher salt
• 2 tablespoons cracked black pepper
• About 1/2 cup olive oil

Browse by ingredient

Instructions

1. Make dip: Puree blue cheese, oil, and lemon juice in a food processor until smooth. Transfer to a bowl and whisk in cream. Serve dip with celery.
2. Make sauce: Stir together sauce ingredients.
3. Cook shrimp: Make a deep lengthwise incision along inner curve of each shrimp with a small knife, cutting all the way through flesh but not shell. Devein.
4. Toss with kosher salt and cracked pepper to coat. Heat 2 tablespoons oil in a 12-inch nonstick skillet over high heat until hot but not smoking, then cook shrimp in batches, without crowding, until just cooked through, about 3 minutes per side, adding more oil as needed. Transfer to a large bowl as cooked.
5. Add sauce to shrimp and toss well to coat.