Buffalo Shrimp with Blue Cheese Dip
Source: alt.cooking-chien/Connie Gallagher
Yield: 8 appetizers (serving size 6 shrimp and 2 tbsp. cheese dip)

48 large fresh unpeeled shrimp (about 2 pounds)
2 tbsp. dark brown sugar
2 tbsp. chopped onion
3 tbsp. cider vinegar
2 tbsp. catsup
1 tbsp. Worcestershire sauce
2 to 4 tsp hot sauce
1/4 tsp pepper
1 clove garlic, chopped
3/4 cup nonfat cottage cheese
3 tbsp. skim milk
2 tbsp. (1/2 ounce) crumbled blue cheese
1/8 tsp pepper
vegetable cooking spray

Peel and devein shrimp, leaving tails intact. Place shrimp in shallow dish, cover and chill.

Combine sugar and next 8 ingredients in container of an electric blender. Cover and process until smooth.

Pour sugar mixture into a small saucepan; place over medium-low heat, and cook 10 minutes, stirring occasionally. Let mixture cool, and pour over shrimp. Cover and marinate in refrigerator for about 30 minutes, turning the shrimp occasionally.

Combine cottage cheese and next 3 ingredients in container of an electric blender. Cover and process until mixture is smooth. Spoon into a bowl; cover and chill.

Remove shrimp from marinade, reserving marinade. Arrange shrimp in a single layer on a rack coated with cooking spray, and place rack in a shallow roasting pan. Broil 3 inches from heat for 3 minutes. Turn shrimp over; baste with reserved marinade. Broil an additional 3 minutes or until shrimp is done. Serve with cheese dip.