Title: Shrimp And Potato Salad
Categories: Toohot08
Yield: 8 servings

2 lb Small red potatoes;
-quartered
2 ts Salt; divided
1/2 ts Freshly-ground black pepper
2 tb Olive oil
1 lb Medium-size raw shrimp;
-peeled, deveined
2 Garlic cloves; finely
-chopped
1/2 c Extra-virgin olive oil
3 Shallots; finely chopped
1 sm Bunch Oregano; leaves only,
-finely chopped
3 tb Capers
2 tb 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 teaspoon salt and bring up to the boil. Reduce the heat
and simmer for 10 to 12 minutes, or until the potatoes are almost tender
but not flaking. Drain in a colander. In a heavy skillet, heat the 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
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. This recipe yields 8 to 10 servings as part of
a tapas.

Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6251 broadcast 04-15-1997) Downloaded
from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net

04-17-1997

Recipe by: Susan Feniger and Mary Sue Milliken

Converted by MM_Buster v2.0l.