This salad is as delicious as it is beautiful! It's what I call a "company worthy" dish. Perfect for when you're in the mood for a light summer dinner. If you plan on serving more than four people you will want to double the recipe. Cool, crisp,and so, so good! Enjoy!
1/2 cup minced fresh parsley
1 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp grated lime zest
1/2 tsp sugar
2/3 cup olive or vegetable oil
1/2 cup fresh lime juice
1 1/2 Lbs new potatoes, skin on and quartered
2 Tbs chopped green onion
1 Lb un-peeled shrimp (I use peeled/deveined shrimp)
1 head romaine lettuce, chopped
1 avocado, sliced
1 tomato, cut into wedges
Directions: In a small bowl, whisk together first 7 ingredients until well blended. Set aside.
In a large sauce pan, cook potatoes in boiling water for about 10 minutes or until tender; drain. Toss warm potatoes, green onion, and 1/2 of lime marinade until coated. Marinate, covered, in fridge, for about an hour, stirring occasionally.
Boil water in a medium saucepan. Place shrimp in and remove pot from heat. Let stand, covered, 3 to 5 minutes or until shrimp turn pink; drain. Peel and devein. (If using peeled/deveined shrimp you will skip this step.) In a medium bowl, toss shrimp with 1/4 of the marinade. Cover, place in fridge, and let marinate about an hour, stirring occasionally.
Line a serving platter with lettuce leaves, and mound potatoes in the center. Dip avocado slices into remaining marinade. Arrange avocado slices, shrimp, and tomatoes around potatoes. Drizzle with remaining marinade. Serves 4.
Recipe Adapted From: Coastal Living