Buffalo Shrimp Lettuce Wraps

1 Tbsp. olive oil

1 lb. shrimp, peeled and deveined, tails removed

1 tsp. salt

1/2 tsp. freshly ground black pepper

1/4 cup buffalo sauce

1 head romaine, leaves separated

1/4 red onion, finely chopped

1 rib celery, sliced thin

1/2 cup blue cheese crumbles or ranch dressing

In a large skillet over medium heat, heat oil. Add shrimp, salt and pepper. Cook, turning halfway, until pink and opaque, about 2 minutes per side. Remove from heat and add buffalo sauce. Toss to coat.

Add a spoonful of shrimp to each romaine leaf. Top with red onion, celery and blue cheese crumbles or ranch dressing.