Potato-And-Shrimp Salad With Peas And Basil Oil

• 8 small red potatoes, steamed until tender and quartered
• 1 pound cooked and peeled shrimp
• 1 cup shelled fresh green peas, cooked until tender
• 1 jalapeno, stemmed, seeded and minced
• 4 teaspoons basil oil (recipe above)
• 1 teaspoon salt, plus more to taste
• Freshly ground pepper to taste

1. Combine potatoes, shrimp, peas and jalapeno in a bowl.
2. Toss in the basil oil, salt and pepper.
3. Taste and adjust seasoning if desired.
4. Can be served cold or at room temperature.

red potatoes, shrimp, green peas, basil oil, salt, freshly ground pepper

Taken from cooking.nytimes.com/recipes/10889 (may not work)