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Buffalo Grilled Shrimp with Blue Cheese Dip and Celery

['1/2 cup sour cream', '1/4 cup finely chopped scallions', '2 tablespoons finely chopped flat-leaf parsley', '1/2 cup crumbled blue cheese (2 ounces)', '2 teaspoons fresh lemon juice', '1 1/2 teaspoon milk', '18 jumbo shrimp (1 1/2 to 2 pounds), peeled, leaving last shell segment and tail fan attached, then deveined', '2 tablespoons olive oil', '1/2 stick unsalted butter, melted', '"1/4 cup hot sauce such as Franks RedHot"', '1/2 bunch celery', 'cut into 4-inch sticks']

Stir together ingredients, 1/8 teaspoon salt, and 1/4 teaspoon pepper.
Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas); see Grilling Procedure . Toss shrimp with oil and 1/2 teaspoon each of salt and pepper. Oil grill rack, then grill shrimp, covered only if using a gas grill, turning once, until just cooked through, 7 to 8 minutes total. Stir together butter and hot sauce in a large bowl. Add shrimp and toss until coated. Serve shrimp with dip and celery.

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