1 pound shrimp, peeled and deveined
2 tbsp olive oil
2 cloves garlic, minced
1/4 cup buffalo sauce
1 head of romaine, or butter lettuce (about 12 leaves)
1/4 cup red onion, chopped
1 rib celery, chopped
1/2 cup carrots sliced into matchsticks
1/2 cup light blue cheese dressing
1. In a large skillet over medium heat, heat olive oil. Add shrimp and garlic. Cook for two minutes on each side until shrimp become pink and no longer opaque. Turn off the heat and add in the buffalo sauce. Stir so the sauce evenly coats the shrimp. Set aside.
2. To assemble the lettuce cups layer shrimp, red onion, celery, and carrots into each piece of lettuce. Drizzle the blue cheese dressing over the lettuce cups as desired. Top with an additional drizzle of buffalo sauce if needed.