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.
Photo: Jennifer Davick; Styling: Amy Burke
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Total: 15 Minutes
- 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
- 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.
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