1/4 cup white or balsamic vinegar
2 Tbsp chopped fresh parsley
1 Tbsp chopped green onion
3 Tbsp olive oil
1 envelope garlic and herb dressing mix
1 lb peeled, deveined, large cooked shrimp
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 or crumbled
Fresh basil leaves
1. Whisk together vinegar and next 4 ingredients in a bowl. Stir in shrimp and nex 4 ingredients. Cover and chill 8 to 24 hours.
2. Stir in desired abmount of basil just before serving. Serve with a slotted spoon.
