Shrimp Shooters

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  • Yield: 848 g
  • Serving: 8
  • Prep time: 15 m
  • Cook time: 8::0 h
  • Ready in: 8:15 h
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This very refreshing appetizer comes from Southern Living, June 2007. Cook time reflects time to chill. I hope you will enjoy it!

Ingredients

Nutrients

Calories
244.8
Calories from Fat
170 g
Total Fat
18.9 g
Saturated Fat
2.7 g
Cholesterol
165.8 mg
Sodium
497.2 mg
Total Carbohydrate
0.4 g
Dietary Fiber
0.2 g
Sugars
0.1 g
Protein
17.8 g

Step by step method

  • To Make Vinaigrette

    Whisk together olive oil, balsamic vinegar, and next 5 ingredients in a bowl.

  • For Shrimp

  • Step 1

    Place cooked shrimp and vinaigrette mixture in a large zip-top plastic freezer bag.

  • Step 2

    Seal and chill at least 8 hours or up to 24 hours, turning bag occasionally.

  • Step 3

    Arrange lettuce leaves in 8 (6- to 8-oz.) glasses.

  • Step 4

    Spoon shrimp mixture evenly into glasses.

Tips & variations

  • 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.

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