Yield: 6 Servings
|2 pounds||Potatoes, Red waxy; Unpeeled|
|1 pounds||Shrimp; cooked & shelled small size, half or whole|
|3 \N||Olives, Spanish green pitted|
|2 \N||Pimentos, Spanish julienne strips|
|\N \N||Lettuce, Bibb|
|¼ cup||Oil, olive|
|2 tablespoons||Vinegar, Spanish Sherry|
|1 tablespoon||Parsley; minced|
|¼ teaspoon||Lemon zest; grated|
|\N \N||Black Pepper; To Taste Freshly Ground|
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.
"Fresh Inspirations foods from Spain" created by Richard Rohr, Stamford, Connecticut, prize winner selected by Penelope Casas, author of Foods and Wines of Spain. typed by Dorothy Hair 7/21/94