For what seems like centuries, Buffalo (wing) sauce had the terrible misfortune being used primarily with chicken. While some renegades have probably found themselves experimenting with it at home, up until today I’ve never seen it on anything besides chicken on an actual restaurant menu. Ruby Tuesday, in my book, was the first one to defect, mixing it up with the launch of their daring new appetizer, Buffalo Shrimp.

With its $8.99 price tag, you get about a dozen shrimp, served with blue cheese dressing and celery, much like what you get when you order wings. You also have the lovely option to get your shrimp mild or hot. The shrimp themselves are just average fried shrimp covered in a nice portion of sauce and batter. I had the pleasure of getting the hot version of this dish, and I have no complaints; the sauce had a great taste and the heat was beyond my expectations. I would even dare to say they were spicy.

I’m not really sure why it has taken so long to finally use this amazing sauce on something different. The sauce goes so well on shrimp, its almost just like they’re coated in a lot of Old Bay with how the flavors blend so well. On top of it all, they go great with the blue cheese, something that I don’t think would work so well, were they buffalo-less shrimp. The worst part is that 9 dollars is probably makes it one of the most expensive appetizers they have, but it’s also one of the best items I’ve had from Ruby Tuesdays. I just can’t imagine that standing in the way of me getting these unique culinary achievements. I’d even wait in line at the bank, on a sunday, with one teller, just to get the papers to apply for a loan, so I could get these when I go to the restaurant again in 2-6 weeks, when/if I get the loan approved. If that failed, I’d attempt to make some streetwalking money. That’s where you get people to pledge a certain amount of dollars for how many miles you walk right? But really, I’d even eat these if I had a shellfish allergy. These shrimp are that good.