Rating: 4 stars
6 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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

Recipe by Southern Living June 2007

Gallery

Credit: Ralph Anderson; Styling: Marian Cooper Cairns

Recipe Summary test

prep:
15 mins
chill:
8 hrs
total:
8 hrs 15 mins
Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • 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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