Ingredients

Instructions

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