Ingredients

• 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

Steps

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