Shrimp shooters

Ingredients

• 2/3 cup olive oil
• 1/2 cup Celia's white balsamic vinegar
• 1 TBSP chopped fresh cilantro
• 2 TBSP lemon zest
• 1 tsp salt
• 1 tsp freshly ground pepper
• 1 tsp hot sauce
• 1 1/2 pounds peeled, large, cooked shrimp
• romaine lettuce heart leaves

Directions

1. whisk together olive oil, balsamic vinegar, and next 5 ingredients in a large bowl.
3. place cooked shrimp and vinaigrette mixture in a large zip lock bag. seal and chill at least 8 hours, or up to 24 hours, turning bag occasionally.
5. when ready to serve, arrange lettuce leaves in 8 (6-9 OZ) glasses. spoon shrimp mixture evenly into all glasses.

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