Peruvian Potato Salad with Shrimp Escabeche

• 3 tablespoons extra-virgin olive oil
• 1 pound large shrimp, shelled and deveined
• Kosher salt and freshly ground pepper
• 1 large red onion, thinly sliced
• 1/2 small red bell pepper, thinly sliced
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1 teaspoon chopped oregano
• 1/2 cup red wine vinegar
• 1 cup fish stock or clam juice
• 2 tablespoons coarsely chopped cilantro
• 1 pound Yukon Gold potatoes, peeled and cut into 2-inch chunks
• 3 tablespoons vegetable oil
• 3 tablespoons fresh lime juice
• 3 tablespoons jarred aji amarillo paste (see Note)
• Salt and freshly ground pepper
• 1/4 cup mayonnaise
• 1 small ripe Hass avocado, sliced lengthwise 1/4 inch thick
• 2 tablespoons cilantro leaves

1. In a large skillet, heat 2 tablespoons of the olive oil.
2. Add the shrimp, season with salt and pepper and cook over moderately high heat until barely cooked, about 2 minutes.
3. Using a slotted spoon, transfer the shrimp to a medium heatproof bowl.
4. Add the onion and red pepper to the skillet, cover and cook over moderate heat, stirring a few times, until softened, about 5 minutes.
5. Transfer to the bowl.
6. Heat the remaining 1 tablespoon of olive oil in the skillet.
7. Add the garlic and cook until fragrant, about 1 minute.
8. Add the cumin, turmeric and oregano and cook, stirring, for 30 seconds.
9. Add the red wine vinegar and fish stock and boil over high heat until reduced to 1 cup, about 4 minutes.
10. Stir in 1/2 teaspoon of salt until dissolved.
11. Pour the marinade over the shrimp and vegetables in the bowl and stir well.
12. Let cool to room temperature.
13. Stir in the cilantro.
14. Cover the shrimp and refrigerate for at least 6 hours or overnight.
15. In a medium saucepan, cover the potatoes with water and bring to a boil.
16. Cook over moderately high heat until tender, about 8 minutes.
17. Drain the potatoes and return them to the pan.
18. Shake the pan over moderate heat to dry them out, about 10 seconds.
19. Pass the potatoes through a ricer into a large bowl.
20. Cover and refrigerate the potatoes until chilled.
21. Stir the vegetable oil, lime juice and aji amarillo paste into the chilled potatoes and season with salt and pepper.
22. Spread the potatoes on a rimmed platter in a 1-inch-thick layer and spread the mayonnaise on top.
23. Arrange the avocado slices over the mayonnaise and season with salt.
24. Spoon the marinated shrimp, vegetables and sauce over the avocado.
25. Garnish with the cilantro leaves and serve.

extravirgin olive oil, shrimp, kosher salt, red onion, red bell pepper, garlic, ground cumin, turmeric, oregano, red wine vinegar, fish stock, cilantro, potatoes, vegetable oil, lime juice, amarillo paste, salt, mayonnaise, avocado, cilantro

Taken from www.foodandwine.com/recipes/peruvian-potato-salad-with-shrimp-escabeche (may not work)