Directions:
- Whisk together olive oil, balsamic vinegar, and next 5 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.
- 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 | 1570.32 Kcal (6575 kJ) | ||
| Calories from fat | 1382.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 153.59g | 236% | |
|---|---|---|---|
| Cholesterol | 75.77mg | 25% | |
| Sodium | 2548.91mg | 106% | |
| Potassium | 232.24mg | 5% | |
| Total Carbs | 41.84g | 14% | |
| Sugars | 26.67g | 107% | |
| Dietary Fiber | 0.88g | 4% | |
| Protein | 5.11g | 10% | |
| Vitamin C | 4.9mg | 8% | |
| Iron | 2.8mg | 15% | |
| Calcium | 65.5mg | 7% | |
| Amount Per 100 g | |||
| Calories | 479.04 Kcal (2006 kJ) | ||
| Calories from fat | 421.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 46.85g | 236% | |
|---|---|---|---|
| Cholesterol | 23.11mg | 25% | |
| Sodium | 777.57mg | 106% | |
| Potassium | 70.85mg | 5% | |
| Total Carbs | 12.76g | 14% | |
| Sugars | 8.14g | 107% | |
| Dietary Fiber | 0.27g | 4% | |
| Protein | 1.56g | 10% | |
| Vitamin C | 1.5mg | 8% | |
| Iron | 0.8mg | 15% | |
| Calcium | 20mg | 7% | |
* 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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