Recipe courtesy of Southern Living 2007 Annual Recipes
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.