Shrimp Shooters

Directions

1. 1
   To Make Vinaigrette:.
2. 2
   Whisk together olive oil, balsamic vinegar, and next 5 ingredients in a bowl.
3. 3
   For Shrimp:.
4. 4
   Place cooked shrimp and vinaigrette mixture in a large zip-top plastic freezer bag.
5. 5
   Seal and chill at least 8 hours or up to 24 hours, turning bag occasionally.
6. 6
   Arrange lettuce leaves in 8 (6- to 8-oz.) glasses.
7. 7
   Spoon shrimp mixture evenly into glasses.
8. 8
   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.