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Photo: Ralph Anderson; Styling: Marian Cooper Cairns Photo by: Photo: Ralph Anderson; Styling: Marian Cooper Cairns

Shrimp Shooters

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

Southern Living JUNE 2007

  • Yield: Makes 8 servings
  • Prep time:15 Minutes
  • Chill:8 Hours

Ingredients

  • 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

Preparation

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.

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