Marinated Shrimp with Olives and Artichokes

1½ pounds large shrimp, peeled and deveined

¼ cup white balsamic vinegar

3 tablespoons olive oil

1 (.75-ounce) package dry Italian dressing mix

2 tablespoons finely chopped Italian parsley

2 tablespoons chopped green onion

1 (14-ounce) can artichoke hearts, drained and halved

1 (6-ounce) can large black olives, drained

1 cup grape tomatoes, halved

1 (4-ounce) package feta cheese crumbles

Cook shrimp and set aside to cool. In a medium bowl, combine vinegar, olive oil and Italian dressing mix. Add shrimp, parsley, green onion, artichoke hearts, olives and grape tomato halves. Toss gently to combine. Refrigerate for 4 to 8 hours. Stir in feta cheese crumbles just before serving. Serves 8.

The writer owns Catering by Debbi Covington and is the author of three cookbooks, Celebrate Beaufort, Celebrate Everything! and Dining Under the Carolina Moon. For more great recipes and to view her cooking demonstrations, visit and subscribe to Debbi’s YouTube channel. Debbi’s website address is She may be reached at 843-525-0350 or by email at