Shrimp Shooters


Recipe courtesy of Southern Living 2007 Annual Recipes


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

Shrimp Shooters

Click image to enlarge




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.


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<p>On the Shrimp Shooters, you can add 1 can of artichoke hearts, &amp; 1 can of pitted black olives. Stir &amp; chill. Serve over lettuce of your choice.</p>