• ¼ cup balsamic white vinegar Full Moon or San Carlos Gourmet
  • 2 tablespoons finely chooped fresh parsley
  • 2 tablespoons finaly chopped green onion
  • 3 tablespoons Extra Virgen Olive Oil Full Moon or Pago Baldíos San Carlos
  • 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 ½-inch cubes
  • Small fresh basil leaves


  1. Whisk together balsamic white vinegar and next 4 ingredients in a bowl.
  2. Stir in shrimp and next 4 ingredients. Cover and chill 8 to 24hours.
  3. Stir in desired amount of basil just before serving. Serve with a slotted spoon
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