Great, light recipe! Very flavorful, worth the work of boiling and peeling the shrimp! I boiled the shrimp in crab boil for extra flavor! Nice to have on hand when having company for a quick, light snack! Definitely a keeper!
mimipv Posted: 10/26/11
BCKelly Posted: 12/11/11
This was absolutely incredible!! I added a can of chopped hearts of palm also. Everyone raved about this recipe.
SlowPoke1 Posted: 12/07/11
Easy to assemble ingredients and easy to fix with purchased preboiled shelled shrimp from my local grocer's fish section. My somewhat fussy eater husband liked it so much he commented several times about how much he liked it. This recipe was published in the November 2011 issue of Southern Living.
mwbroome Posted: 12/31/11
amjara Posted: 12/27/11
Delicious! Served for Christmas Open House to rave reviews. Make sure you use WHITE balsamic vinegar. I almost had a disaster!
tara31 Posted: 01/07/12
I used tomato-basil feta and increased the tomatoes and olives. Excellent side dish with Christmas dinner, and even better the next day!
CAMOKA Posted: 05/16/12
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!
cincizanne Posted: 12/16/12
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.
hhishortcake Posted: 04/01/13
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.
WisJan Posted: 11/27/13
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.