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Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 8 |
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This very refreshing appetizer comes from Southern Living, June 2007. Cook time reflects time to chill. I hope you will enjoy it! 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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