Grilled Buffalo Shrimp Sandwich with Buttermilk Blue® Dressing

4 sandwiches
Total Time
Buttermilk Blue adds even more pep to the ubiquitous "buffalo" sandwich.


  • For Dressing:
  • 3/4 cup (3 ounces) crumbled Roth Buttermilk Blue® Cheese
  • 1/2 cup buttermilk
  • 1/2 cup mayonnaise
  • 1/2 teaspoon lemon juice
  • Cracked pepper to taste
  • For Sandwich:
  • 2 carrots, julienned
  • 1 celery rib, julienned
  • 16-20 large raw shrimp, shelled, deveined and tails removed
  • 1-2 tablespoons Old Bay® seasoning
  • 1 cup Frank's RedHot® Buffalo Wings Sauce
  • 4 kaiser rolls, split
  • 1 vine ripened tomato, diced
  • 1 cup shredded iceberg lettuce


For the dressing:

  1. Mix all dressing ingredients. Refrigerate several hours or overnight.

For the sandwich:

  1. Heat grill to medium-high.
  2. Mix carrot, celery and 1/4 cup Buttermilk Blue® dressing in a small bowl. Set aside.
  3. Season shrimp with Old Bay® seasoning, Thread on skewers, 4-5 shrimp per skewer. Place on hot grill. Cook approximately 1-2 minutes; flip and cook 1-2 minutes, until shrimp is just cooked.
  4. Meanwhile, heat buffalo sauce in a large microwave-safe bowl for 30 seconds. Add shrimp and toss well.
  5. Place rolls on grill; lightly toast.
  6. Remove from grill. Distribute tomato and lettuce on toasted roll bottoms. Top with 1-2 tablespoons each of refrigerated reserved dressing and shrimp. Garnish with carrot and celery slaw. Place roll tops over. Place remaining Buttermilk Blue® Dressing in bowls for dipping.