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   Ingredients :
2/3 cup olive oil
1/2 cup balsamic vinegar
1 tablespoon chopped fresh cilantro
2 tablespoons grated lemon rind
1 teaspoon salt
1 teaspoon ground pepper
1 teaspoon hot sauce
1 1/2 pounds (650 g) large cooked shrimp, peeled
Lettuce leaves (if possible, Romaine)


Whisk together olive oil, balsamic vinegar, cilantro, lemon rind, salt, pepper and hot sauce in a large bowl.
Marinate cooked shrimp in the bowl, cover and refrigerate for at least 8 hours or overnight. Vinaigrette mixture can also be poured in a large plastic freezer bag, sealed and chilled, turning bag occasionally.
Arrange lettuce leaves in 8 glasses or martini glasses.
Spoon shrimps into glasses.
        Makes 8 servings
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