* Note the 40 minute prep time includes pre-soaking the wooden skewers for 30 minutes.

If using wooden skewers, soak them in water for 30 minutes to prevent them from burning.

Preheat grill on medium-high heat. Spray the grates with non stick grill cooking spray to prevent sticking.

Place shrimp on skewers and brush them with hot sauce or toss with sauce if using a grill basket, reserving about 2 tablespoons of the sauce.

Slice rolls, drizzle with olive oil and sprinkle with onion powder and garlic powder. Set aside.

Grill shrimp until cooked, about 4-5 minutes per side. Remove shrimp from skewers or from the grill basket and place in a bowl. Toss with the reserved sauce.

Reduce the grill heat to low, place rolls cut side down on grill and toast for just 1-2 minutes until lightly toasted.

Spread a little blue cheese dressing on the toasted rolls. Dress the rolls with baby arugula, top that with shrimp, celeryand tomatoes. Garnish with blue cheese crumbles and chopped parsley.

Cook’s notes:
- I prefer using skewers to cook my shrimp to get them nice an charred. But you could use a grill basket if preferred.

- If you don’t like blue cheese, you can substitute that for a light ranch or ranch dressing.