Shrimp Shooters

• 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 fresh ground pepper
• 1 teaspoon hot sauce
• 1 1/2 lbs peeled large cooked shrimp
• romaine lettuce hearts, leaves

1. To Make Vinaigrette:.
2. Whisk together olive oil, balsamic vinegar, and next 5 ingredients in a bowl.
3. For Shrimp:.
4. Place cooked shrimp and vinaigrette mixture in a large zip-top plastic freezer bag.
5. Seal and chill at least 8 hours or up to 24 hours, turning bag occasionally.
6. Arrange lettuce leaves in 8 (6- to 8-oz.) glasses.
7. Spoon shrimp mixture evenly into glasses.
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.

olive oil, white balsamic vinegar, fresh cilantro, lemon rind, salt, fresh ground pepper, hot sauce, shrimp, romaine lettuce hearts

Taken from www.food.com/recipe/shrimp-shooters-232374 (may not work)