• 1 lb of large Mexican shrimp
• 1/2 cup of flour
• 1 tbsp of Paprika
• 1/4 tsp of Cayenne
• 1/2 cup of white vinegar

• ½ cup of margarine
• 2 tbsp of Hot sauce
• 1/8 tsp of Worcestershire sauce
• 1/2 to 1 tbsp of Paprika
• 1/8 tsp of celery grains
• 1/8 tsp of garlic salt; 1/8 tsp of black pepper
• Peanut butter oil or vegetable oil.
• Buffalo Sauce
• 2/3 cup of sour cream
• 1/2 cup of mayonnaise
• 1 minced garlic clove
• 2 tsp of Worcestershire sauce
• 1 cup of bleu cheese, minced
• salt
• fresh ground pepper poivre
• 2 tbsp or more of milk

1. Peel and clean the shrimp, keeping the tails intact. Sponge dry with an absorbant paper towel.
2. Mix the flour, paprika and cayenne in a bowl. Mélanger la farine, paprika et le poivre de cayenne ensemble dans un bol. Hold the shrimp by the tail, dip in vinegar and then roll in the flour preparation. Put aside.

1. Melt the margarine with the hot sauce, Worcestershire, paprika, celery grains, garlic, and black pepper. Keep warm.
2. Cooking the shrimp: Heat in an inch of oil in a pan. Fry the shrimp, a few a time, and turn to completely cook. Place on absorbent paper towels.
3. Dip the cooked shrimp immediately in the hot sauce.
4. Buffalo Sauce: Mix the seasonings and refrigerate.

Makes 1 ½ cups of Buffalo sauce and serves 4 to 6 portions of Buffalo Shrimp. Accompany with celery.