Shrimp Shooters - cooking recipe

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

Preparation

To Make Vinaigrette:.
Whisk together olive oil, balsamic vinegar, and next 5 ingredients in a bowl.
For Shrimp:.
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.
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.