Party Shrimp Salad Make-ahead recipes are so great. They're even better when they are as delicious as this recipe. 1 lb. large shrimp, peeled, deveined and cooked 1 14-oz. can marinated artichoke hearts, drained and halved 1 4-oz. pkg. feta cheese, cut into 1/2-inch cubes 1 Cup grape or cherry tomatoes, halved 3/4 Cup pitted olives, drained (Kelly uses kalamata) 1/2 Cup seeded and sliced pepperoncini 1/4 Cup fresh basil leaves, sliced 1/4 Cup white balsamic vinegar 1 TB. PARSLEY 1 TB. CALIFORNIA BASIL 2 TB. scallions, finely chopped 3 TB. olive oil (Kelly likes extra virgin) 2 TB. GREEK SEASONING or SANDWICH SPRINKLE

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