Thursday, March 25, 2010
Now that we are all seafood savvy.... Let me introduce you to shrimp shooters. I am super picky and stubbornly gave this recipe a try. (Thanks Jill) Now I am obsessed with this quick and easy appetizer that is always a crowd pleaser.
Here's the recipe:
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, 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. I use a collection of mint julep cups to jazz up the presentation. 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
Recipe adapted from Southern Living 2007