I followed the recipe exactly but decided to put in a medium chunked avacado just before serving. I served the dish with the other appetizers and it was an instant success. Also just as good the next day for leftovers. Easy, healthy and served on a bed of purple lettuce it makes a beautiful presentation. Will use this recipe again and again.
I made this for book club and it was a hit, especially with the "skinny girls". They commented how it was delicious yet healthy. It was nice to have a recipe I could make the day before. (I marinated the shrimp overnight in a big ziplock bag set in a cake pan. Every few hours I would flip the bag over.--No mess!) I served it in miniature stem cocktail cups with tiny forks. I filled them about 2/3 full 4 hours before the party and refrigerated them. Right before serving, I added a sprig of rosemary standing up for decoration and placed them on a tiered serving tray. It was a hit! The taste was great and the left overs were good for about 2 more days. My only recipe change was to use smaller shrimp because of the small serving cups and add some cubed avocado right before serving.
WONDERFUL! I have made this about 5 times now. Other balsamic vinegar tastes fine in it but it is not nearly as pretty. The only thing I do differently is to add the tomatoes just before serving. I tried using ranch dressing mix but just did not like it as much as the garlic and herb. Stick to garlic and herb.
I made this according to the recipe the first time and it was great. I then used this recipe as a base and made a lot of changes: used dry ranch dressing instead of garlic and herb, I blanched cauliflower and asparagus, used more tomatoes and added some Jalapeno peppers and substituted cilantro for the parsley. I will serve this as a main dish in the summer. YUM!