buffalo grilled shrimp with goat cheese dipping sauce

Ingredients:

For the sauce-

2 teaspoons extra-virgin olive oil

2 teaspoons finely chopped shallot

1/8 teaspoon ground cumin

1/8 teaspoon smoked paprika

½ cup heavy cream, room temperature

¼ teaspoon kosher salt

2 ounces fresh goat cheese, room temperature

1 teaspoon chopped fresh chives

1 teaspoon chopped fresh parsley

For the shrimp-

1 pound jumbo shrimp, peeled and deveined

¼ cup hot sauce, such as Frank's

2 tablespoons extra-virgin olive oil

1 teaspoon grated lemon zest, from 1 large lemon

4 cloves garlic, smashed and coarsely chopped

½ teaspoon salt

Directions:

For the sauce-

Heat a small saucepan over medium heat. Add the olive oil and shallots and sauté for two minutes. Add the cumin and smoked paprika and continue to cook, stirring, for one more minute. Add the cream and salt, bring to a boil then reduce the heat to low, and simmer for about 5-10 minutes, until slightly thickened. Whisk in the goat cheese, a little at a time, until fully incorporated and smooth. Remove from the heat and let cool for 5 minutes before stirring in the chives and parsley. The sauce can be earlier in the day (minus the herbs), cool completely then cover and refrigerate. Gently warm the sauce over low heat then add the chopped herbs right before serving.

For the shrimp-

Drain the shrimp well and place in a large Ziploc bag. In a small bowl combine the hot sauce, minced garlic, lemon zest and vegetable oil. Add the hot sauce mixture to the shrimp in the Ziploc bag. Seal and toss until thoroughly coated. Unseal the bag, remove the air and reseal. Let sit at room temperature for 20 minutes or place in the refrigerator for an hour. Preheat a grill or grill pan to medium-high heat. Sprinkle the shrimp with the salt and grill for 2 to 3 minutes per side, or until opaque at the center.

Place the grilled shrimp on a decorative plate with the goat cheese dipping sauce.

Serves 6