Ingredients:

  • 1 pound Large Shrimp (raw, peeled, deveined, tails removed)
  • 1 tablespoon Olive Oil or Avocado Oil
  • 1/2 teaspoon Kosher Salt
  • 1/4 teaspoon Freshly Ground Black Pepper
  • 4 tablespoons Unsalted Butter (cubed)
  • 1/2 cup Frank’s RedHot Original Sauce
  • 1 teaspoon Apple Cider Vinegar (ACV)
  • 1/2 teaspoon Garlic Powder
  • 1/4 teaspoon Erythritol or Sucralose (Optional)
  • 1 large head Butter Lettuce or Romaine Hearts
  • 1/4 cup Blue Cheese Crumbles
  • 1/4 cup Full-Fat Greek Yogurt (plain) or Mayo
  • 1–2 teaspoons Water or Milk (Optional)
  • 2 tablespoons Fresh Chives or Spring Onion, sliced
  • 2 stalks Celery Sticks, diced

Instructions:

  1. Prepare the Lettuce and Drizzle: Separate the lettuce leaves, rinse, and thoroughly pat dry. Arrange them on a platter. For the Blue Cheese Drizzle, combine Greek yogurt (or mayo), blue cheese crumbles, and 1 teaspoon of water/milk in a small bowl. Whisk until mostly smooth and set aside. Pat the thawed shrimp extremely dry with paper towels and season lightly with salt and pepper.
  2. Build the Buffalo Sauce: In a small saucepan, melt the 4 tablespoons of butter over medium-low heat. Remove the pan from the heat and whisk in the hot sauce, apple cider vinegar, and garlic powder (and optional sweetener, if using). Whisk until fully emulsified and smooth. Set aside, keeping warm if possible.
  3. Cook the Shrimp: Heat the large skillet over medium-high heat until shimmering, then add the olive oil. Add the seasoned, dried shrimp to the hot pan in a single layer (cook in batches if needed). Sear for 2 to 3 minutes per side, until the shrimp is opaque, pink, and just cooked through. Avoid overcooking.
  4. Toss and Assemble: Transfer the cooked shrimp to a clean mixing bowl. Pour about two-thirds of the warm Buffalo sauce over the shrimp and toss gently until every piece is coated. Reserve the remaining sauce for drizzling. Spoon 3 to 4 pieces of Buffalo shrimp into each prepared lettuce cup. Drizzle generously with the blue cheese sauce and sprinkle with diced celery and fresh chives or spring onion. Serve immediately.