Shrimp Shooters

INGREDIENTS :

• 2/3 cup olive oil
• 1/2 cup white balsamic vinegar
• 1 tablespoon chopped fresh cilantro
• 2 tablespoons grated lemon rind
• 1 teaspoon salt
• 1 teaspoon freshly ground pepper
• 1 teaspoon hot sauce
• 1 1/2 pounds peeled, large cooked shrimp
• Romaine lettuce heart leaves

PROCEDURE :

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