Shrimp Shooters

Southern Living
Shrimp ShootersRecipe
Photo: Ralph Anderson; Styling: Marian Cooper Cairns
This refreshing appetizer, inspired by a recipe from chef Robert St. John's book A Southern Palate, showcases Gulf Coast shrimp.
Makes 8 servings


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2/3 cup olive oil
1/2 cup white balsamic vinegar
1 tablespoon chopped fresh cilantro
2 tablespoons grated lemon rind
1 teaspoon salt
1 teaspoon freshly ground pepper
1 teaspoon hot sauce
1 1/2 pounds peeled, large cooked shrimp
Romaine lettuce heart leaves


Prep: 15 Minutes
Chill: 8 Hours

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

2. 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.

3. Arrange lettuce leaves in 8 (6- to 8-oz.) glasses. Spoon shrimp mixture evenly into glasses.

Note: 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.

Created date

May 2007