Buffalo Shrimp

The Suns played on Sunday, they were down 3 games to the Spurs. I was worried Matt wouldn't be able to take a loss! I decided the thing to do would be to make some Rally hors d'oeuvers. My first thought was hot wings, get it hot like the sun. But we didn't have any chicken, so I thought why not make Buffalo Shrimp. It turns out that Buffalo Shrimp are delicious! And not to brag but they did win...Now everyone needs to make a batch tomorrow night for Matt's Suns!
1 cup all-purpose flour
3 teaspoons Cavender's
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1 egg
1 cup milk
1 pound medium shrimp peeled
4-6 cups vegetable oil
1/4 cup Crystal or Frank's Louisiana hot sauce
1 tablespoon butter
On the side: bleu cheese dressing (for dipping)
Combine flour, salt, peppers and paprika in a medium bowl.
In another small bowl, whisk together egg and milk.
Preheat 4-6 cups of vegetable oil in a deep fryer to 375 degrees.
A small handful of shrimp at a time, dip them into the egg mixture, then into the breading blend; When all shrimp have been breaded, arrange them on a plate and chill for 15 minutes.
When the shrimp is done resting, drop each piece into the hot oil and fry for 2-3 minutes or until each piece is browned.
Combine the hot sauce and butter in a small bowl. Microwave sauce for 20-30 seconds or just until the butter is melted, then stir to combine. You can also use a small saucepan for this step. Just combine the hot sauce and butter in the saucepan over low heat and stir until butter is melted and ingredients are blended.
When shrimp are done frying, remove them to a plate lined with a couple paper towels. Place the shrimp into a covered container such as a large jar with a lid. Pour the sauce over the shrimp in the container, cover, and then shake gently until each shrimp is coated with sauce.Pour the shrimp onto a plate and serve the dish with bleu cheese dressing and sliced celery on the side. Serves 2-4 as an appetizer.