These shrimp are out of this world and they are so easy to make. We like to serve the leftover shrimp on salad greens or angel hair pasta. Yummo in my tummo!
1 pound peeled and deveined, large cooked shrimp
1 (14-oz.) can quartered artichoke hearts, drained
1 (6-oz.) can sliced black olives, drained
1 cup halved grape tomatoes
1 (4-oz.) Package of tomato and basil feta cheese
4 spring onion, chopped
1/2 cup zesty Italian or Greek dressing or to taste
Fresh basil leaves
In a large mixing bowl add shrimp and the next five ingredients. Add dressing to shrimp and stir to coat all of the ingredients. Refrigerate the shrimp for at least 8 hours. Pour into glass or trifle bowl and garnish with basil leaves.