SHRIMP AND POTATO SALAD

Despite the rain clouds, we are going ahead with a sunny summer-time menu for dinner this evening! 

SHRIMP AND POTATO SALAD:

c.1997, M.S. Milliken & S. Feniger, all

rights reserved

2 lbs small red potatoes, quartered

2 tsp salt divided and 1/2 tsp freshly ground black pepper

2 tbsp olive oil

1 lb medium raw shrimp, peeled and deveined

2 cloves garlic, finely chopped

1/2 cup extra virgin olive oil

3 shallots, finely chopped

1 sml bunch oregano, leaves only, finely chopped

3 tbsp capers

2 tbsp lemon juice

Place the potatoes in a bowl and rinse them with slowly running cold water until the water runs clear.  Place the potatoes in a saucepan and cover with fresh water. Add 1 tsp salt and bring to a boil.  Reduce the heat and simmer for 10 to 12 minutes, or until the potatoes are almost tender but not flaking. Drain in colander.

In a heavy skillet, heat 2 tbsp olive oil over medium heat. Add the shrimp and saute for 2 minutes, tossing every 30 seconds or so.  Add the garlic and cook for 2 minutes more, or until the shrimps are pink.  Do not overcook.

Transfer the shrimp to a large bowl and add the potatoes.  Add the olive oil, shallots, oregano, capers, lemon juice, salt, and pepper and toss together until evenly mixed.  Serve on tiny plates or in small ramekins.  

Yield: 8 to 10 as part of a selection of tapas.