Some marinated shrimp appetizers include marinated shrimp and artichokes and marinated lime shrimp. Allow these recipes to marinate in the refrigerate to incorporate the flavor, and serve them chilled.
To make the shrimp and artichoke dish, combine 1/4 cup of white balsamic vinegar, 2 tablespoons of finely chopped fresh parsley, 2 tablespoons of finely chopped green onion, 3 tablespoons of olive oil and 1 0.75-ounce envelope of garlic and herb dressing mix with a whisk. Peel and devein 1 pound of large cooked shrimp, and toss them in the ingredients to coat.
Drain 1 14-ounce can of artichoke hearts, and cut them in half. Add the artichokes to the shrimp along with 1 6-ounce drained can of large black olives, 1 cup of halved grape tomatoes and 1 4-ounce package of feta cheese, in 1/2-inch cubes. Cover the dish with plastic wrap, and refrigerate it from eight hours to overnight. Before serving, mix in small fresh basil leaves. Serve the dish with a slotted spoon.
To make marinated lime shrimp, peel and devein 12 ounces of cooked fresh or thawed shrimp, and pat them dry with paper towels. Combine 1 teaspoon of finely shredded lime peel, 1/3 cup of lime juice and 1/4 cup of cooking oil with 2 tablespoons of snipped fresh cilantro, 1 fresh seeded and chopped jalapeno and 1 minced clove of garlic. Add the shrimp to these ingredients, and toss them to coat. Cover the bowl, and chill it for two to three hours, stirring occasionally. Drain and discard the marinade, and serve the shrimp with toothpicks.