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How to make it

  • Puree blue cheese, oil and lemon juice in a food processor until smooth. Transfer to a bowl and whisk in cream. Combine garlic, parsley, olive oil, sherry, hot sauce and lime juice together. Make a deep lengthwise incision along inner curve of each shrimp with a small knife cutting all the way through fresh but do shell. Devein shrimp then toss with salt and pepper coating well. Heat 2 tablespoons oil in a nonstick skillet over high heat until hot but not smoking then cook shrimp in batches without crowding until just cooked through about 3 minutes per side adding more oil as needed. Transfer to a large bowl as cooked. Add sauce to shrimp and toss well to coat.

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