Shrimp Shooters

1. 1

   To Make Vinaigrette:.

2. 2

   Whisk together olive oil, balsamic vinegar, and next 5 ingredients in a bowl.

3. 3

   For Shrimp:.

4. 4

   Place cooked shrimp and vinaigrette mixture in a large zip-top plastic freezer bag.

5. 5

   Seal and chill at least 8 hours or up to 24 hours, turning bag occasionally.

6. 6

   Arrange lettuce leaves in 8 (6- to 8-oz.) glasses.

7. 7

   Spoon shrimp mixture evenly into glasses.

8. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.