ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Marinated Shrimp-and-Artichokes

Photo: Jennifer Davick; Styling: Amy Burke
Hands-on time 15 mins
Total time 15 mins
Yield

Makes 8 servings

Serve these as heavy hors d'oeuvres or as a light holiday supper all season long.

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

How to Make It

  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.

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

Ashley Mac's, Birmingham, Alabama