Chilled Shrimp "Shooters"

These delicious appetizers are pre-made a day in advance and served chilled. Choose this hassle-free dish (that looks like it took all day to prepare) for your next gathering with family and friends!


Check out this recipe's original form here:

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


1. Whisk together olive oil, balsamic vinegar, cilantro, grated lemon rind, salt, pepper, and hot sauce 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.

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.