Directions:
- To Make Vinaigrette:.
- Whisk together olive oil, balsamic vinegar, and next 5 ingredients in a bowl.
- For Shrimp:.
- 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.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 399.8 Kcal (1674 kJ) | ||
| Calories from fat | 263.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.29g | 45% | |
|---|---|---|---|
| Cholesterol | 125.52mg | 42% | |
| Sodium | 607.9mg | 25% | |
| Potassium | 218.24mg | 5% | |
| Total Carbs | 14.48g | 5% | |
| Sugars | 4.18g | 17% | |
| Dietary Fiber | 0.11g | 0% | |
| Protein | 18.3g | 37% | |
| Vitamin C | 2.3mg | 4% | |
| Iron | 1.2mg | 7% | |
| Calcium | 64.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 319.66 Kcal (1338 kJ) | ||
| Calories from fat | 210.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.42g | 45% | |
|---|---|---|---|
| Cholesterol | 100.36mg | 42% | |
| Sodium | 486.05mg | 25% | |
| Potassium | 174.5mg | 5% | |
| Total Carbs | 11.58g | 5% | |
| Sugars | 3.34g | 17% | |
| Dietary Fiber | 0.09g | 0% | |
| Protein | 14.63g | 37% | |
| Vitamin C | 1.8mg | 4% | |
| Iron | 0.9mg | 7% | |
| Calcium | 51.6mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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