Shrimp Shooters

Appetizers

Serves

Recipe courtesy of Southern Living 2007 Annual Recipes

Ingredients:

2/3 cup olive oil
1/2 cup white balsamic vinegar
1 tablespoon chopped fresh cilantro
2 tablespoon grated lemon rind
1 teaspoon salt
1 teaspoon freshly ground pepper
1 teaspoon hot sauce
1½ lb. peeled, large cooked shrimp
Romaine lettuce heart leaves

Shrimp Shooters

Click image to enlarge

Method:

Whisk together first 7 ingredients in a large bowl.

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. Arrange glasses in a baking dish and surround with ice to keep chilled.