Buttered Herbed Potatoes And Shrimp

• 1 1/2 pounds baby Yukon Gold potatoes, scrubbed, then halved
• 3 bay leaves
• 2 tablespoons salt
• 1/2 cup apple cider vinegar
• 2 pounds peeled deveined large shrimp (26 to 30 per lb.), tails on or off
• 1/2 cup (4 oz.) unsalted butter
• 1/2 cup chopped fresh dill
• 1/4 cup very thinly sliced chives
• 1 teaspoon pepper
• 1 lemon, cut into thin wedges

1. Bring 5 qts. water, potatoes, bay leaves, and salt to a boil in a large pot over high heat. Reduce heat to medium-low; simmer until potatoes are almost tender when pierced, about 12 minutes.
2. Add vinegar and cook 2 minutes (this "sets" the potatoes and keeps them from being a starchy mess). Add shrimp and cook just until curled and pink, about 1 minute. Drain potatoes and shrimp, then return mixture to pot off the heat. Discard bay leaves.
3. Add butter, dill, chives, and pepper, and toss until butter melts. Transfer to a serving bowl and serve with lemon wedges.

baby yukon gold potatoes, bay leaves, salt, apple cider vinegar, shrimp, butter, dill, very, pepper, lemon

Taken from www.myrecipes.com/recipe/buttered-herbed-potatoes-shrimp (may not work)