Recipe: Buffalo Shrimp with Blue Cheese Dip (repost)

BUFFALO SHRIMP WITH BLUE CHEESE DIP

48 large fresh unpeeled shrimp (about 2 pounds)
2 tbsp. dark brown sugar
2 tbsp. chopped raw onion
3 tbsp. cider vinegar
2 tbsp. catsup
1 tbsp. Worcestershire sauce
2 to 4 tsp hot sauce
1/4 tsp ground black pepper
1 clove garlic, chopped
FOR THE COTTAGE CHEESE DIP:
3/4 cup nonfat cottage cheese
3 tbsp. fat free milk
2 tbsp. (1/2 ounce) crumbled blue cheese
1/8 tsp pepper

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.

Pour cooled sugar mixture 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.

WHEN READY TO COOK:
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 the Cottage Cheese Dip.

Makes 8 appetizers (serving size 6 shrimp and 2 tbsp. cheese dip)
Source: Cooking Light Magazine, May 1994