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Whisk together olive oil with balsamic vinegar, chopped cilantro, lemon rind, salt, pepper, tabasco and fresh yellow aji in a large bowl.
Place cooked shrimp and vinnaigrette mixture in a large zip lock plastic bag. Seal and refrigerate bag for 8 – 10 hours turning bag occasionally.
This appetizers may be served in two ways:
1.- Arrange a layer of lettuce leaves on a serving dish and spoon marinated shrimp on top. Sprinkle chopped fresh yellow aji on top, if desired.
2.- Serve in small glasses: Arrange a thin layer of lettuce on the bottom of each glass and spoon shrimp mixture evenly into glasses.
Introduce chives on one side of the glasses and sprinkle with chopped fresh yellow aji if desired.
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