This very refreshing appetizer comes from Southern Living, June 2007. Cook time reflects time to chill. I hope you will enjoy it!
This very refreshing appetizer comes from Southern Living, June 2007. Cook time reflects time to chill. I hope you will enjoy it!
Whisk together olive oil, balsamic vinegar, and next 5 ingredients in a bowl.
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.
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.
