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<blockquote data-quote="moreluck" data-source="post: 208070" data-attributes="member: 1246">Shrimp Shooters&nbsp;2/3 cup olive oil1/2 cup white balsamic vinegar1 Tbls. fresh chopped cilantro2 Tbls. grated lemon zest1 tsp. salt1 tsp. freshly ground pepper1 tsp. hot sauce1 1/2 lb. large, peeled, cooked shrimpRomaine lettuce leaves&nbsp;&nbsp; Whisk together olive oil, vinegar and the next 5 ingredients in a large bowl.&nbsp; Place cooked shrimp and the vinaigrette mixture in a large zip-loc plastic freezer bag.. Seal and chill at least 8 hours, turning the bag occasionally&nbsp; Arrange lettuce leaves in 8 glasses (6-8 oz.).&nbsp; Spoon shrimp mixture evenly into the glasses.</blockquote>

[QUOTE="moreluck, post: 208070, member: 1246"] [FONT=Comic Sans MS]Shrimp Shooters[/FONT] [FONT=Comic Sans MS]2/3 cup olive oil[/FONT] [FONT=Comic Sans MS]1/2 cup white balsamic vinegar[/FONT] [FONT=Comic Sans MS]1 Tbls. fresh chopped cilantro[/FONT] [FONT=Comic Sans MS]2 Tbls. grated lemon zest[/FONT] [FONT=Comic Sans MS]1 tsp. salt[/FONT] [FONT=Comic Sans MS]1 tsp. freshly ground pepper[/FONT] [FONT=Comic Sans MS]1 tsp. hot sauce[/FONT] [FONT=Comic Sans MS]1 1/2 lb. large, peeled, cooked shrimp[/FONT] [FONT=Comic Sans MS]Romaine lettuce leaves[/FONT] [FONT=Comic Sans MS] Whisk together olive oil, vinegar and the next 5 ingredients in a large bowl. Place cooked shrimp and the vinaigrette mixture in a large zip-loc plastic freezer bag.. Seal and chill at least 8 hours, turning the bag occasionally[/FONT] [FONT=Comic Sans MS] Arrange lettuce leaves in 8 glasses (6-8 oz.). Spoon shrimp mixture evenly into the glasses.[/FONT] [/QUOTE]

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