For the Buffalo Shrimp:

1 1/2-2 lbs Jumbo Shrimp

2 garlic cloves minced

2 tsp salt

1/2 tsp pepper

2 T honey

3/4 C Frank’s RedHot® Bloody Mary Mix divided

1 T butter, melted

For the salad:

8 C chopped Romaine lettuce

1 C sliced celery

1 C shredded carrots

1/2 C crumbled blue cheese

1/2 C ranch or blue cheese dressing (even better with Frank’s RedHot® blue cheese dip/dressing drizzled on top)

For Shrimp:

• Preheat oven to 450
• Toss shrimp with garlic, salt, pepper, honey and 1/4 cup Frank’s RedHot® BMM
• Place shrimp in a single layer on a baking sheet and cook for 5 minutes
• Meanwhile in a large bowl, whisk together  3/4 cups Frank’s® BMM and butter
• Remove Shrimp from oven,  place in the large bowl toss well with the Bloody Mary/butter mixture

For the salad:

• Place lettuce, celery, carrots, blue cheese in a large bowl and toss well.
• Top with Buffalo Shrimp and drizzle with dressing.