Mediterranean Potato Salad With Shrimp and Feta

• 3 tablespoons basil (chopped fresh)
• 1 tablespoon lemon juice (fresh squeezed)
• 2 teaspoons olive oil (EVOO)
• 34 teaspoon Splenda granular
• 14 teaspoon black pepper
• 14 teaspoon Dijon mustard
• 1 12 lbs potatoes (quartered, red babies work best)
• 12 teaspoon salt
• 14 teaspoon black pepper
• 1 lb shrimp (medium -cooked and peeled)
• 3 cups lettuce (thinly sliced romaine works well)
• 1 cup red bell pepper (cut into 1/4-inch strips)
• 1 cup yellow bell pepper (cut into 1/4-inch strips)
• 1 cup red onion (thinly sliced)
• 12 cup crumbled feta cheese
• 2 tablespoons kalamata olives (chopped)

1. To prepare dressing, combine first 6 ingredients, whisk to combine.
2. .
3. To prepare salad, arrange potatoes in a single layer on a microwave-safe dish; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
4. Microwave at high 15 minutes or until potatoes are tender.
5. Place potatoes in a large bowl.
6. Add shrimp and 1 tablespoon dressing to potatoes; toss gently to combine.
7. Add remaining dressing, lettuce, bell peppers, onion, and cheese; toss gently to coat.
8. Top each serving with 1 1/2 teaspoons kalamata olives.

basil, lemon juice, olive oil, splenda, black pepper, mustard, potatoes, salt, black pepper, shrimp, red bell pepper, yellow bell pepper, red onion, feta cheese, kalamata olives

Taken from www.food.com/recipe/mediterranean-potato-salad-with-shrimp-and-feta-305423 (may not work)