FEEDS: 3-4

WHAT YOU'LL NEED:

• 15-20 medium size shrimp 21-25 count, raw and peeled
• 1/4 C. flour
• 3-4 T. canola oil
• hot sauce (I like Cholula Chili Garlic Hot Sauce)
• chopped fresh romaine lettuce
• Bleu cheese dressing, your favorite brand
• 1 stalk celery, finely diced

LET'S COOK

Begin by slicing the shrimps in half, lengthwise. Dust each half well in the flour, then place them on a tray so they don’t touch each other.

Heat the oil in a saute pan over a medium high burner. One by one, place the shrimps in the hot oil and cook them on both sides until they’re a light golden brown.

Remove the cooked shrimps to a bowl and toss them with about 2-3 tablespoon of the hot sauce to coat them well.

Mound some romaine on serving plates. Spoon a suitable amount of bleu cheese dressing on the greens. Distribute and arrange the cooked, hot sauced shrimps on the dressing, garnish with the chopped celery and serve.

MORE IDEAS:

You might consider a final sprinkle of bleu cheese crumbles as an optional garnish.