Citrus and Balsamic Marinated Shrimp

These babies are so yummy!  Serve over lettuce with toothpicks for a simple and elegant appetizer, or you can serve them in the small shooter glasses with fresh sliced avocado, lettuce and a sprig of cilantro.  Either way, they are fancy schmancy yet easy breezy!  Enjoy~

Citrus and Balsamic Marinated Shrimp

1 1/2 lbs large cooked shrimp, peeled and deveined

2/3 cup extra virgin olive oil

1/2 cup fresh squeezed lemon or lime juice (your preference)
1/4 cup good quality white balsamic vinegar
1/4 cup agave nectar
1 Tbsp fresh cilantro, chopped
2 Tbsp lemon or lime zest (depending on which juice you used)
1 garlic clove, pressed
1 tsp sea salt
1 tsp freshly ground pepper
dash hot sauce

Whisk together all ingredients, except shrimp, in a large bowl.  Place cooked shrimp in a large resealable bag and pour in marinade mixture.  Seal and chill for 8-24 hours, turning bag occasionally.  Serve on a platter over lettuce (I used arugula) and serve with toothpicks.  You can also serve, as mentioned above, in single serve glasses with fresh avocado.  Garnish with cilantro.  Refrigerate any leftovers.