Marinated Shrimp-and-Artichokes

Photo: Jennifer Davick; Styling: Amy Burke
Serve these as heavy hors d'oeuvres or as a light holiday supper all season long.

Yield:

Makes 8 servings

Recipe from

Recipe Time

Hands-on: 15 Minutes
Total: 15 Minutes

Ingredients

1/4 cup white balsamic vinegar
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped green onion
3 tablespoons olive oil
1 (0.75-oz.) envelope garlic-and-herb dressing mix
1 pound peeled and deveined, large cooked shrimp (2 1/30 count)
1 (14-oz.) can artichoke hearts, drained and cut in half
1 (6-oz.) can large black olives, drained
1 cup halved grape tomatoes
1 (4-oz.) package feta cheese, cut into 1/2-inch cubes
Small fresh basil leaves

Preparation

1. Whisk together balsamic vinegar and next 4 ingredients in a bowl. Stir in shrimp and next 4 ingredients. Cover and chill 8 to 24 hours.

2. Stir in desired amount of basil just before serving. Serve with a slotted spoon.

Note: We tested with Good Seasons Garlic & Herb Salad Dressing & Recipe Mix.

Note:

Ashley McMakin, Birmingham, Alabama,

Ashley Mac's, Birmingham, Alabama,

November 2011