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
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.
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