Total Time
8hrs 15mins
Prep 15 mins
Cook 8 hrs

This very refreshing appetizer comes from Southern Living, June 2007. Cook time reflects time to chill. I hope you will enjoy it!

Ingredients Nutrition


  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.


Most Helpful

I made these for a Gothic Themed Halloween Dinner Party. They looked great! I have to say that they were good and a nice change of pace, but not everyone enjoyed them. There really isn't anything WRONG with them... they're just not great.

ciciandjosh_9941663 February 06, 2014

I loved this recipe and so did my guests. I couldn't find white balsamic so I used regular balsamic. GREAT for a different Shrimp Cocktail.

I_luv_sweets August 07, 2008

Initial rating, 3 stars...I thought the marinade was too oily and lacked flavor. I would up the cilantro, vinegar and hot sauce next time and still use less oil. The general concept is a good one though. I ended up using mine on top of a salad of baby greens. Update: Did like the flavor of leftovers much better the next day, although olive oil tends to solidify when refrigerated. Left to warm at room temp a bit I'd give it 4 stars.

Sharlene~W May 03, 2008

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