Buffalo Style Shrimp

1/3 cup Frank's RedHot Sauce 1/3 cup butter or margarine, melted 1 pound large shrimp, peeled and deveined 2 ribs celery, cut into chunks Blue cheese salad dressing French bread
Combine RedHot sauce and butter. Thread shrimp and celery on metal skewers.
Place in shallow dish. Pour 1/3 cup RedHot mixture over shrimp kabobs. Cover and refrigerate for 30 minutes.
Grill or broil shrimp until they turn pink. Heat remaining RedHot mixture; pour over shrimp and celery.
Serve with blue cheese salad dressing and crusty French bread.
Serves 4.