Shrimp Shooters

Shrimp Shooters
Photo by Ralph Anderson

Ingredients

  • 1 tablespoon chopped fresh cilantro
  • 1 teaspoon hot sauce
  • 1 teaspoon salt
  • 2 tablespoons grated lemon rind
  • 1 teaspoon freshly ground pepper
  • 2/3 cup olive oil
  • Romaine lettuce heart leaves
  • + 2 more ingredients
    • ½ cup white balsamic vinegar
    • 1 ½ pounds peeled, large cooked shrimp

1. Whisk together olive oil, balsamic vinegar, and next 5 ingredients in a large bowl. 2. 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. 3. Arrange lettuce leaves in 8 (6- to 8-oz.) g...

View full recipe at My Recipes

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