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.

Ratings & Reviews

KathyinManvel's Review

slewis
April 20, 2014
Way too oily and not acidic enough. Seemed to have an "off" taste. Will not make again.

Judie2152's Review

Ginnyocurtis
October 31, 2013
Excellent! These disappeared so fast. I served the shrimp in a large bowl with picks. Much better than the traditional shrimp with cocktail sauce.

seaside725's Review

sk8ermom
November 07, 2011
This was a nice change from the everyday shrimp cocktail. It was easy to make and the dressing was better chilled for 24 hours.

slewis's Review

seaside725
April 05, 2009
Refreshing , great dish to entertain with, I also used lime and the juice from 1 lime, it really added to it....

sk8ermom's Review

KathyinManvel
March 07, 2009
We made these last weekend for weekend guests. It was a great hit! Plan on making again for more friends coming next week. Easy and tasty. I used florida pink shrimp and cooked them myself with bayleaves, sea salt and pepper. They were wonderful.

Ginnyocurtis's Review

Judie2152
December 12, 2008
A delicious favorite-- one I've used several times and will continue to rely on for parties!