Shrimp Shooters

By Pshirley

Ingredients

• 2/3 c. olive oil
• 1/2 c. white basalmic vinegar
• 1 T chopped cilantro
• 2 T grated lemon rind
• 1 t. salt
• 1 t. ground pepper
• 1 t. hot sauce
• 1 1/2 LB peeled, large cooked shrimp
• romaine lettuce heart leaves

Preparation

Step 1

Whisk together olive oil, vinegar, and next 5 ingredients in a large bowl.Place cooked shrimp and vingegarette mixute in a large zip loc plastic freezer bag.Seal and chill at least 8 hours up to 24 hours turning bag occasionally.