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Combine the shrimp and the buffalo sauce in a bowl and toss to coat the shrimp.
Place the butter in a small sauté pan and melt over medium heat. Add the shrimp and cook until it is just pink, a couple minutes per side.
In a large bowl, combine the lettuce, carrot and celery and toss to combine. Add the shrimp to the salad, then dress the salad with ranch dressing.