Photo: Ralph Anderson; Styling: Marian Cooper Cairns
Prep Time
15 Mins
Chill Time
8 Hours
Yield
Makes 8 servings

This refreshing appetizer, inspired by a recipe from chef Robert St. John's book A Southern Palate, showcases Gulf Coast shrimp.

How to Make It

Step 1

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

Step 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.

Step 3

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

Step 4

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.

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