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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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This refreshing appetizer, inspired by a recipe from chef Robert St. John's book A Southern Palate, showcases Gulf Coast shrimp. 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 freshly ground pepper |
1 teaspoon hot sauce |
1 1/2 pounds peeled, large cooked shrimp |
romaine lettuce heart leaves |
Directions:
1. Whisk together olive oil, balsamic vinegar, and next 5 ingredients in a large bowl.
2. 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.
3. Arrange lettuce leaves in 8 (6- to 8-oz.) glasses. Spoon shrimp mixture evenly into glasses.
4. 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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