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Shrimp Shooters


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  • 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



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.


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