Menu Enter a recipe name, ingredient, keyword...

Shrimp Shooters

By

Google Ads
Rate this recipe 5/5 (1 Votes)

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

Details

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.

‚Äč

You'll also love

Review this recipe

Black Bean Soup with Lime Shrimp-The Chew SHRIMP and CRABMEAT ETOUFFEE