Ingredients
1 pound peeled and deveined cooked medium shrimp1 medium tomato, chopped1/2 cup Italian salad dressing1 can (4 ounces) chopped green chiles3 green onions, thinly sliced2 tablespoons minced fresh cilantro2 teaspoons honey1/8 teaspoon hot pepper sauceRomaine leaves
Preparation
Place the first 8 ingredients in a large bowl; toss combine. Refrigerate, covered, at least 1 hour.
Line 6 cocktail glasses or serving dishes with romaine leaves. Using a slotted spoon, place about 1/2 cup shrimp mixture in each.
