Grilled Buffalo Shrimp and Avocado Sandwiches with Blue Cheese Sauce
Prep time: 
Cook time: 
Total time: 
Serves: 4 Sandwiches
  • For the Blue Cheese Dip:
  • ½ cup sour cream (118 ml)
  • ½ cup blue cheese, crumbled (plus a bit more for garnish) (118 ml)
  • ¼ cup mayonnaise (59 ml)
  • 1 small clove garlic, minced or grated
  • 2 tablespoons chives, chopped
  • 1 tablespoon buttermilk or milk (15 grams)
  • 2 teaspoons lemon juice (about ½ lemon)
  • Kosher salt and freshly ground pepper
  • For the Buffalo Shrimp:
  • 1 pound medium or large raw shrimp, peeled and deveined (454 grams)
  • 1 teaspoon olive or canola oil
  • 7 tablespoons unsalted butter, melted and cooled to room temperature (103 grams)
  • ½ cup hot sauce (recommended: Franks) (118ml)
  • ½ teaspoon kosher salt
  • For the Sandwiches:
  • 1 baguette or four hero rolls
  • 1 large ripe avocado, pitted and peeled
  • Lettuce or arugula
  1. Make the Dip: In a medium bowl, add the sour cream. mayonnaise, garlic, buttermilk and lemon juice and stir well until smooth and fully combined. Stir in the crumbled blue cheese and mix, leaving it fairly chunky. Add the chives and season with salt and pepper to taste. Cover and refrigerate until ready to serve.
  2. Make the Shrimp: In mixing bowl, whisk together the melted butter, hot sauce and salt. Place the shrimp in a medium size bowl and toss with the oil and 2-3 tablespoons of the buffalo sauce. Toss the shrimp to make sure they get coated all over. Set aside. Reserve the remaining sauce).
  3. Preheat the grill or grill pan over high heat. Oil grates and then grill shrimp in a single layer for about 2 minutes per side or until shrimp curl up, turn pink and are just opaque. Be careful not to overcook them. When they’re done, move them to a bowl and toss them with a few more tablespoons of the remaining buffalo sauce (save some sauce to drizzle on the sandwich).
  4. Make the Sandwich: Cut the baguette into four equal sections and then split each in half lengthwise. Either broil or toast the baguettes in the oven (or place them on the grill just until they get a little brown), about 1-2 minutes. Spread some blue cheese dip on the bottom of each baguette. Layer on the lettuce, avocado, shrimp and a drizzle of the reserved buffalo sauce. Top with an extra crumble of blue cheese and another drizzle of blue cheese sauce.
Recipe by Nerds with Knives at