Grilled Buffalo Shrimp:

• 2 pounds Shrimp peeled and deveined, with the tail attached, large
• 1 tablespoon olive oil
• 2 teaspoons lemon juice fresh
• ¼ teaspoon kosher salt
• ¼ teaspoon black pepper
• ⅓ cup hot sauce such as Frank's
• 1 ½ tablespoons unsalted butter melted
• 1 lemon cut into wedges
• 6 celery cut into 4-inch sticks
• 6 carrot cut into 4-inch sticks

Blue Cheese Dipping Sauce:

• 1 cup sour cream reduced fat
• ¼ cup buttermilk low fat
• ½ cup blue cheese crumbled
• ½ teaspoon Worcestershire sauce
• 4 teaspoons lemon juice fresh
• ¼ cup scallions chopped
• kosher salt
• black pepper