SHRIMP SHOOTERS

Shrimp Shooters image

Provided by Bev I Am

Time 8h15m

Yield 8 serving(s)

Number Of Ingredients 9

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2/3 cup olive oil
1/2 cup white balsamic vinegar
1 tablespoon chopped fresh cilantro
2 tablespoons grated lemon rind
1 teaspoon salt
1 teaspoon fresh ground pepper
1 teaspoon hot sauce
1 1/2 lbs peeled large cooked shrimp
romaine lettuce hearts, leaves

Steps:

To Make Vinaigrette:.
Whisk together olive oil, balsamic vinegar, and next 5 ingredients in a bowl.
For Shrimp:.
Place cooked shrimp and vinaigrette mixture in a large zip-top plastic freezer bag.
Seal and chill at least 8 hours or up to 24 hours, turning bag occasionally.
Arrange lettuce leaves in 8 (6- to 8-oz.) glasses.
Spoon shrimp mixture evenly into glasses.
Note: Vinaigrette may be prepared ahead and stored in an airtight container in the refrigerator up to 1 week. Let vinaigrette come to room temperature, and whisk before adding cooked shrimp.

Nutrition Facts : Calories 244.8, Fat 18.9, SaturatedFat 2.7, Cholesterol 165.8, Sodium 497.2, Carbohydrate 0.4, Fiber 0.2, Sugar 0.1, Protein 17.8