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

1. To Make Vinaigrette:.

2. Whisk together olive oil, balsamic vinegar, and next 5 ingredients in a bowl.

3. For Shrimp:.

4. Place cooked shrimp and vinaigrette mixture in a large zip-top plastic freezer bag.

5. Seal and chill at least 8 hours or up to 24 hours, turning bag occasionally.

6. Arrange lettuce leaves in 8 (6- to 8-oz.) glasses.

7. Spoon shrimp mixture evenly into glasses.

8. 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.

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