Categories: Appetizers, Shrimp
Ingredients
- 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
Directions
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To Make Vinaigrette:.
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Whisk together olive oil, balsamic vinegar, and next 5 ingredients in a bowl.
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For Shrimp:.
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Place cooked shrimp and vinaigrette mixture in a large zip-top plastic freezer bag.
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Seal and chill at least 8 hours or up to 24 hours, turning bag occasionally.
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Arrange lettuce leaves in 8 (6- to 8-oz.) glasses.
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Spoon shrimp mixture evenly into glasses.
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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.