Grilled Buffalo Shrimp | Recipes | Kalamazoo Outdoor Gourmet

Ingredients

• 1/4 cup Cholula hot sauce, plus extra for drizzling
• 1/4 cup extra virgin olive oil
• 1/4 cup freshly-squeezed lemon juice
• 4 garlic cloves, crushed
• 4 1/2 teaspoons soy sauce
• 1/2 teaspoon ground coriander
• 20 shrimp (10 to 15 count), peeled and gently deveined, tails left on
• About 1 cup panko (crispy bread crumbs)
• 20 short bamboo skewers, soaked in water for 2 hours
• 3/4 cup mayonnaise
• 1/4 cup sour cream
• 1/2 teaspoon ground black pepper
• 1 teaspoon fresh lemon rind, finely shredded and then lightly chopped
• 3/4 cup crumbled blue cheese or gorgonzola
• Buttermilk to thin if necessary