Shrimp Shooters

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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

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Southern Living