Recipe for Spanish Potato and Shrimp Salad "Fresh Inspirations"

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Yield:

6 Servings

Ingredients:

Amount	Ingredient
2 lb	Potatoes, Red waxy, Unpeeled
1 lb	Shrimp, cooked & shelled small size, half or whole
3 x	Olives, Spanish green pitted
2 x	Pimentos, Spanish julienne strips
	Lettuce, Bibb
	----------------- DRESSING ----------------
1/4 cup	Oil, olive
2 tbl	Vinegar, Spanish Sherry
1 tbl	Capers
1 tbl	Parsley, minced
1/4 tsp	Lemon zest, grated
1/2 tsp	Sugar
	Salt

Instructions:

Instructions: In a large pot, boil the potatoes in salted water until tender. Cool and quarter, leaving the skins on.

Whisk together in a large bowl the Salad Dressing ingredients. Gently mix in the potatoes, cooked shrimp, olives and pimento. Cover and chill for at least 1 hour. Serve on a bed of lettuce.

Stamford, Connecticut, prize winner selected by Penelope Casas,

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