2 to 3 tablespoons olive oil
2 pounds uncooked shrimp, peeled with tail on
1 stick unsalted butter
3/4 cup hot sauce
1/2 bunch celery, cut into 4-inch sticks
To make dip whisk together first 6 ingredients. Season with some salt and pepper. Cover and refrigerate at least a few hours before serving.
Heat oil in a large skillet. Add shrimp. Cook a minute or two turning once, until they just turn pink. Heat butter and hot sauce together. Add shrimp and toss until coated. Serve shrimp warm with cool dip and celery sticks.