Ingredients:

  • 1/2 cup full-fat Mayonnaise
  • 1/4 cup Sour Cream or Greek Yoghurt
  • 2 oz Blue Cheese, crumbled (Stilton or Gorgonzola)
  • 1 teaspoon fresh Lemon Juice
  • 1/2 teaspoon Worcestershire Sauce (optional)
  • 1/4 teaspoon Garlic Powder
  • Salt and Black Pepper To taste
  • 1-2 tablespoons Water or Milk (for consistency)
  • 1 pound Large Shrimp (21/25 count), peeled and deveined, tails removed
  • 1 tablespoon Neutral Oil (Avocado or Canola)
  • 4 tablespoons Unsalted Butter
  • 1/2 cup Classic Red Pepper Hot Sauce (Frank’s RedHot)
  • 1 teaspoon distilled White Vinegar
  • 1 head Crisp Lettuce Leaves (Romaine hearts or Butter lettuce)
  • 2 stalks Celery, finely diced
  • 1 medium Carrot, shredded or very finely diced
  • 2 tablespoons Chives or Spring Onion, thinly sliced

Instructions:

  1. Combine all dressing ingredients: mayonnaise, sour cream/yogurt, blue cheese crumbles, lemon juice, Worcestershire sauce (if using), and garlic powder in a small bowl.
  2. Adjust Consistency: Slowly add water or milk, 1 tablespoon at a time, until the dressing is thin enough to drizzle. Season generously with salt and pepper. Cover and chill for 15 minutes to allow the flavors to meld.
  3. Prep and Sear Shrimp: Thoroughly pat the cleaned shrimp dry using paper towels. Season lightly with salt and pepper. Heat neutral oil in a large skillet over medium-high heat until shimmering.
  4. Add the shrimp in a single layer (work in batches if necessary). Sear for 1.5 to 2 minutes per side until they turn pink and opaque. Remove shrimp immediately and set aside.
  5. Melt Butter: Reduce the heat to low. In a small saucepan, melt the 4 tablespoons of butter.
  6. Build the Sauce: Remove the melted butter from the heat. Whisk in the hot sauce, white vinegar, and the remaining 1/4 teaspoon of garlic powder until the mixture is emulsified and glossy.
  7. Toss the cooked shrimp back into the large bowl and pour the buffalo sauce over the top. Gently toss with tongs until every piece is thoroughly coated in the sauce.
  8. Assembly: Lay out the crisp lettuce cups on a serving platter. Spoon 3-4 pieces of buffalo shrimp into the center of each lettuce cup.
  9. Garnish: Sprinkle the wraps generously with diced celery, shredded carrot, and thinly sliced chives/spring onion.
  10. Drizzle and Serve: Retrieve the chilled blue cheese dressing. Drizzle liberally over the wraps and serve immediately while the shrimp are warm.